Pumpkin Chiffon Cake

Recipe for 17 cm cake:

3 egg yolks

180 g pumpkin puree

30 g milk

48 g oil

98 g cake flour

6 egg whites

60 g sugar

1/4 teaspoon cream of tartar

Procedures:

1. Blend pumpkin with milk  

2. Beat egg yolks with oil, then add pumpkin+milk puree, sieve flour into the mixture, and fold with mixer.

3. Warm oven at 180 celcius (top and bottom heat)

4. Beat egg white with sugar and cream of tartar until stiff.

5. Add 1/3 of the egg white mixture into egg yolk mixture, fold gently, then add egg yolk mixture in the remaining egg white, and again fold gently.

6. Pour it into chiffon cake pan.

7. Change the oven setting to "bottom heat", and bake the cake for about 30-35 mins.

8. Invert the pan as soon as you bring it out from the oven, cool it down before you remove the cake from the pan.

Note: Different type of oven may vary time of baking.