Wednesday, July 27, 2016

Pumpkin-Gula Melaka Chiffon Cake

I was given half of a huge pumpkin by a friend.  As my children don't like pumpkin, I can only think of making pumpkin cakes or pumpkin bread.  Actually I am not a fan of pumpkin, but I really love pumpkin chiffon cakes and pumpkin bread.  This chiffon cake turns out so beautiful as the pumpkin gives the cake a natural and beautiful golden yellow hue while the gula melaka (palm sugar) and coconut milk gives such a beautiful sweet coconut-y aroma. And guess what, my children ate it without asking what's in the cake ;-)

I am using extra-large eggs which weighed 59g each (with shell)

infuse pandan leaves in palm sugar syrup

mashed pumpkin

combine syrup, pumpkin and oil

90g gula melaka (palm sugar), chopped or grated
40g coconut milk
1/4 tsp salt
2 blades pandan leaves, cut into short lengths

Cake batter:
5 egg yolks (89g)
50g Rice Bran oil
70g mashed pumpkin
75g self-raising flour
15g rice flour

5 egg whites (169g)
1/4 tsp cream of tartar
55g caster sugar
  • Place gula melaka, coconut milk, salt and pandan leaves in a small saucepan and cook until gula melaka melted.  Strain the syrup through a sieve.  Add in oil and mashed pumpkin, stir to combine.  Set aside.
  • In a clean bowl, whisk egg whites until frothy.  Add in cream of tartar and whisk until soft peaks formed.  Gradually add in sugar and whisk until stiff peaks formed.
  • In a separate mixing bowl, beat egg yolks until light and pale.  Add in the pumpkin mixture and beat until combined.  Mix in flour in 3 batches.
  • Put in 1/3 of the meringue and mix to lighten the batter.  Then gently fold in the rest of the meringue in 3 batches.  Mix until no white streaks remain.
  • Pour batter into an ungreased 20cm tube pan and bake in a preheated oven of 155°C for 1 hr 30 minutes.  
  • Invert the cake pan to cool completely before unmoulding the cake.


  1. 美味的chiffon cake 。不油腻,也很健康。

  2. Veronica, what a lovely chiffon cake! Gula Melaka+coconut milk+pandan is lovely and the pumpkin is an added bonus.

    1. I love the aroma of the gula melaka combined with coconut milk.

  3. Lovely and there's no cracks on the cake! Good job!

  4. Light, airy and delicious...that's why I love chiffon so much. Yours turned out droolicious, Veronica.

  5. Wow, this cake looks fabulous...super light and fluffy...and I love the idea of the kabocha pumpkin.
    Hope you are having a great week Veronica :)


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