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RECIPE
21 INGREDIENTS17 STEPS1hr 10min

Pumpkin Chiffon Cake

The pumpkin chiffon cake manages to retain its fluffy texture despite the density of pumpkin puree. As always, I love to give personality to my desserts. Thus, the cake is decorated as a happy pumpkin! You can skip this if you want.
Pumpkin Chiffon Cake Recipe | SideChef
The pumpkin chiffon cake manages to retain its fluffy texture despite the density of pumpkin puree. As always, I love to give personality to my desserts. Thus, the cake is decorated as a happy pumpkin! You can skip this if you want.
Sumopocky
A baker of edible art.
http://www.sumopocky.com
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Estimated Total: Estimated Total:
Fulfilled by
Sumopocky
A baker of edible art.
http://www.sumopocky.com
1hr 10min
Total Time
40min
Active Time
$1.30
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
3
separated
1/4 cup
2 1/2 Tbsp
Vegetable Oil
1/4 cup
Water
1/3 cup
Unsweetened Pumpkin Purée
1 Tbsp
Brown Sugar
1 1/4 tsp
1/2 cup
Cake Flour
1 tsp
Baking Powder
1 tsp
Ground Cinnamon
1 Tbsp
Roasted Pumpkin Seeds
(optional)
1/4 cup
Unsalted Butter , room temperature
1 Tbsp
Powdered Confectioners Sugar
1/4 tsp
Ground Nutmeg
1 Tbsp
1
Walnut
(optional)
to taste
Pumpkin Seeds
2
Large  White Chocolate Chips
(optional)
to taste
Royal Icing
for drawing the eyes
(optional)
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Nutrition Per Serving

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CALORIES
442
FAT
24.7 g
PROTEIN
6.7 g
CARBS
48.7 g

Cooking Instructions

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Step 1
Preheat oven to 410 degrees F (210 degrees C).
Step 2
In a large bowl, beat the yolks of the Eggs (3) . Then, mix in the Unsweetened Pumpkin Purée (1/3 cup) , Brown Sugar (1 Tbsp) , and Maple Syrup (1 1/4 tsp) until they are well combined.
Step 3
Pour the Vegetable Oil (2 1/2 Tbsp) and Water (1/4 cup) into a beaker and gradually pour it into the egg yolk mixture while continuously whisking.
Step 4
Sift in the Cake Flour (1/2 cup) , Baking Powder (1 tsp) , and Ground Cinnamon (1/2 tsp) . Mix well and set aside.
Step 5
Using an electric mixer on low speed, beat the egg whites until they are white and frothy. Then, add in 1/3 of the Caster Sugar (1/4 cup) and increase the mixer's speed to medium. Continue to beat the egg whites, adding the remaining sugar a little at a time.
Step 6
Beat until stiff peaks form.
Step 7
Add the meringue 1/3 at a time to the mixture in Step 4. Gently fold it in until well combined.
Step 8
Add in the Roasted Pumpkin Seeds (1 Tbsp) and fold to combine.
Step 9
Transfer the batter to a chiffon cake pan, and run the chopstick through the batter to level it.
Step 10
Bake in preheated oven for 15 minutes, then turn the oven down to 355 degrees F (180 degrees C) and bake for another 10 minutes. Check if the cake is done by sticking a toothpick into the cake. If the toothpick comes out clean, it is ready.
Step 11
Let the cake cool before removing from the cake pan by inverting the pan onto a plate or decorating tray.
Step 12
For the frosting, use an electric mixer on high speed to beat the Unsalted Butter (1/4 cup) until it is white and fluffy.
Step 13
Add the Powdered Confectioners Sugar (1 Tbsp) , Ground Cinnamon (1/2 tsp) , Ground Ginger (1/4 tsp) , and Ground Nutmeg (1/4 tsp) . Mix well.
Step 14
Mix in the 100% Pumpkin Purée (3 1/2 Tbsp) .
Step 15
To get a smooth buttercream, add the Milk (1 Tbsp) and mix until well combined.
Step 16
Once the chiffon cake has cooled completely, frost the cake with the buttercream.
Step 17
We are going to make the chiffon cake look like a cute pumpkin. For the pumpkin stem, break a Walnut (1) in half. Insert it to the top. Use the Pumpkin Seeds (to taste) to form leaves near the stem. Use the White Chocolate Chips (2) as the eyes and draw on irises using black Royal Icing (to taste) .
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Nutrition Per Serving
Calories
442
% Daily Value*
Fat
24.7 g
32%
Saturated Fat
15.8 g
79%
Trans Fat
0.0 g
--
Cholesterol
84.6 mg
28%
Carbohydrates
48.7 g
18%
Fiber
1.0 g
4%
Sugars
40.8 g
--
Protein
6.7 g
13%
Sodium
125.9 mg
5%
Vitamin D
0.4 µg
2%
Calcium
98.9 mg
8%
Iron
1.0 mg
6%
Potassium
55.6 mg
1%
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