ASSALAMUALAIKUM...
ermm.. funny jer tengok kek yg lentuk gitu.. Apa nak buat, gini la hasilnya bila tak nyempat nak potong, walhal kek tak berapa nak sejuk lg. Ni gara2 nak keluar rumah la, nak g jenguk anak sdara yg warded tempohari. Kek tu dah la lembut dan moist, bila dipotong time suam2 panas, mula la nak lentuk.. hehe.. tak per.. tak per.. rupa jer tak cun, gambo pun tak cun, taaaaaaapiiiiiiiii dia punya rasa, sangat mabeles! Lagi2 la mabeles bila digandingkan dgn dried cranberry, ada rasa lemak2 labu dan masam2 cranberry tu.. perghhh...
Dah lama K.Nor aim nak buat PUMPKIN CHIFFON CAKE ni. Resipi hasil skodeng kat dapur Sonia, cuma tak terbeli labu kuning tu. Kebetulan ada lebihan labu kuning hasil buat SIRA LABU, tu yg dpt buat gak akhirnya kek yg sangat sedap, moist dan gebus gebas ni. Kepada chiffon lover atau pada sapa2 yg ada balance labu kuning yg duk bertapa dlm esbok tu, jom godek kek yg best ni..
Tq Sonia for sharing the recipe. Memang akan dibuat lagi, ada sket lg baki puri labu dlm freezer. Lagi pun tak puas merasa kek yg sedap ni, sbb balik rumah dr jenguk anak sdara tu, tinggal 2 - 3 keping jer lg. Yg lain abis dipulun hero sulong lepas balik kerja hehehe (tanda kek tu sedap or tanda org tengah lapar? hehe)
PUMPKIN CHIFFON CAKE
source: Sonia aka Nasi Lemak Lover
source : K.Nor@SecubitGaram
Ingredients **makes a 20cm chiffon
4 egg yolks
20g sugar ~ k.nor letak 10gm jer
50g corn oil
10g water
70g self raising flour
75g pumpkin puree( steamed pumpkin and process till fine)
4 egg whites
70g sugar
10g pumpkin seeds ~ no stock, k.nor gantikan dgn hirisan dried cranberry
Method
1. Hand whisk egg yolks and sugar till pale.
2. Add in corn oil, water, and pumpkin puree, mix well.
3. Add in flour and combine well, set aside.
4. Beat egg whites over high speed till foamy (1min for KA mixer at speed 8).
5. Slowly add in sugar, beat till soft peak form (2mins for KA mixer at speed 6).
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.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.
*dried cranberry tu, 1/2 darinya k.nor gaulkan dgn sedikit tepung (dr sukatan tepung yg dinyatakan dlm resipi supaya ianya merata dlm kek - tak mendap di dasar kek) dan 1/2 lg k.nor tabur di dalam loyang, sebelum dituangkan adunan (yg ni tak perlu digaulkan dgn tepung)
10g water
70g self raising flour
75g pumpkin puree( steamed pumpkin and process till fine)
4 egg whites
70g sugar
10g pumpkin seeds ~ no stock, k.nor gantikan dgn hirisan dried cranberry
Method
1. Hand whisk egg yolks and sugar till pale.
2. Add in corn oil, water, and pumpkin puree, mix well.
3. Add in flour and combine well, set aside.
4. Beat egg whites over high speed till foamy (1min for KA mixer at speed 8).
5. Slowly add in sugar, beat till soft peak form (2mins for KA mixer at speed 6).
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.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.
*dried cranberry tu, 1/2 darinya k.nor gaulkan dgn sedikit tepung (dr sukatan tepung yg dinyatakan dlm resipi supaya ianya merata dlm kek - tak mendap di dasar kek) dan 1/2 lg k.nor tabur di dalam loyang, sebelum dituangkan adunan (yg ni tak perlu digaulkan dgn tepung)
