Pumpkin Chiffon Cake (20cm chiffon tin)

1. Egg Yolk 4 nos

2. Olive Oil 40g

3. Superfine Flour 100g

4. Mashed Pumpkin 100g

5. Water 40g +/- (if the batter too dry, add more water)

6. Egg White 5 nos (I'd to freeze it about 5 minutes before beating - optional)

7. Castor Sugar 40g (add more if u like sweet)

8. 0.5 tsp lemon juice

Method:-

1. Combine Ingredient 1 - 5 until well blended, leave aside. 

2. Beat egg whites with electric beater till frothy, add in the sugar and lemon juice. Then continue to beat till stiff peaks are formed.

3. Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk.

4. Pour batter into chiffon tin and bang the tin to release the bubbles.

5. Bake in preheated oven 175°C for 30 - 35 minutes or till cooked.

6. Remove from oven and invert cake tin immediately for 30 minutes.