Pumpkin Chiffon Cake

Ingredients: [For a 20cm chiffon cake]
(A)
5 egg yolks
20g caster sugar
1/4 tsp salt
60g rice bran oil
20g coconut milk
1/2 tsp vanilla extract
70g mashed pumpkin
75g plain flour
15g rice flour

(B)
5 egg whites
65g caster sugar
1/4 tsp cream of tartar

(C)
pepitas (pumpkin seeds)

• Preheat oven to 170 degrees C.
• Toast pepitas in the oven for 10 minutes.  Set aside to cool.
• Sift plain flour and rice flour together twice.  Set aside.
• In a large mixing bowl, beat egg yolks, sugar and salt until pale. Gradually add in oil and mix well.  Then stir in mashed pumpkin, coconut milk and vanilla extract. Beat until incorporated.
• Add flours into the egg yolk mixture in three batches, using a balloon whisk to stir.
• In a clean, dry bowl, beat egg whites until foamy.  Add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and continue to beat until stiff peaks form.
• Add a quarter of the beaten egg whites into the flour/egg yolk mixture and using a balloon whisk, mix to lighten the batter.
• Next, add in the remaining beaten egg whites in two batches. Fold gently with a silicon spatula.
• Sprinkle pepitas evenly over the base of the tube pan.  Then gently pour the batter into the pan.  Use the spatula to level the surface of the batter and sprinkle the rest of the pepitas over the batter. Gently tap the pan on the kitchen bench twice to remove any large air bubbles.
• Bake the cake for 1 hour 10 minutes.  The cake is done when the top springs back when touched and the cracks on top should look and feel dry.
• As soon as the cake comes out from the oven, invert the pan to cool. Unmould the cake when it is completely cool.