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Pumpkin Chiffon Cake
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Recipe

21 INGREDIENTS • 17 STEPS • 1HR 10MINS

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.
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Sumopocky
Hi, I'm Erika and I am a baker of edible art.
http://www.sumopocky.com
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.
1HR 10MINS
Total Time
$1.12
Cost Per Serving
Ingredients
Servings
8
US / Metric
Egg
3
Eggs
separated
Caster Sugar
1/4 cup
Vegetable Oil
2 1/2 Tbsp
Vegetable Oil
Water
1/4 cup
Water
Unsweetened Pumpkin Purée
1/3 cup
Unsweetened Pumpkin Purée
Brown Sugar
1 Tbsp
Brown Sugar
Maple Syrup
1 1/4 tsp
Cake Flour
1/2 cup
Cake Flour
Baking Powder
1 tsp
Baking Powder
Ground Cinnamon
1 tsp
Ground Cinnamon
Roasted Pepitas
1 Tbsp
Roasted Pepitas
optional
Unsalted Butter
1/4 cup
Unsalted Butter, room temperature
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Milk
1 Tbsp
Walnut
1
Walnut
optional
Pepitas
to taste
Pepitas
White Chocolate Chips
2
Large White Chocolate Chips
optional
Royal Icing
to taste
Royal Icing
for drawing the eyes
optional
Nutrition Per Serving
VIEW ALL
Calories
175
Fat
10.9 g
Protein
1.5 g
Carbs
18.4 g
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Pumpkin Chiffon Cake
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Sumopocky
Hi, I'm Erika and I am a baker of edible art.
http://www.sumopocky.com
Cooking InstructionsHide images
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 Pepitas (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 Pepitas (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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Tags
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Microwave
Shellfish-Free
Fall
Vegetarian
Dessert
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