This morning, i just realized that i have a small piece of pumpkin (only cost me RM 1) still sitting inside the fridge and I think already there for more than a week. Sometime i just buy things and planning to make something, but the end i was attracted by other recipes and totally forgot about it, hehehe..Since i have quite long did not bake a chiffon, so i added this pumpkin in this chiffon and resulted a very moist and soft chiffon, also like the natural golden colour..In fact, this small piece of pumpkin can turn into 3 chiffons...
Pumpkin Chiffon Cake
(recipe source: by Sonia aka Nasi Lemak Lover)
**makes a 20cm chiffon
4 egg yolks
50g corn oil
70g self raising flour
75g pumpkin puree( steamed pumpkin and process till fine)
4 egg whites
10g pumpkin seeds
1. Hand whisk egg yolks and sugar till pale.
8. Sprinkle pumpkin seeds on the bottom of cake pan. Pour cake mixture into baking pan and bake at pre-heated oven at 160c for 40min or adjust to your oven as every oven is difference. Inverted the cake pan and remove cake once it is cool completely.