lookie...here's that adorable mini chocolate pumpkin i made! it's especially cute on cupcakes too!
Here's a recipe I promised to post utilizing some of the leftover pumpkin puree from my Mini Pumpkin Cheesecake Brulees. BTW, I'm thinking of making those again because they were so good!
This Pumpkin Chiffon cake was so delicious! It was moist and had a tender crumb. The pumpkin puree, pie spices and cinnamon gave it a pumpkin pie flavour but the texture was so light and airy. You know how eating a pumpkin pie at the end of a meal can put you over the top? It tends to be very rich and dense in texture. Well, you could eat many more slices of this cake after your turkey meal and not feel the seratonin repercussions!
CAKEBRAIN'S PUMPKIN PIE CHIFFON CAKE
1 cup sugar
½ cup golden brown sugar
1 1/3 cups cake flour (measure unsifted)
1 ¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
7 large eggs, 2 left whole, 5 separated (at room temperature)
1/3 cup vegetable oil
1 tsp vanilla extract
½ tsp cream of tartar
2/3 cup water
1 cup canned pureed pumpkin
1/2 t. cinnamon
1/2 t. pie spices
1. Adjust oven rack to lower-middle position and heat oven to 325°F. Whisk sugars, flour, baking powder and salt together in large bowl (at least 4-quart size). Whisk in two whole eggs, five egg yolks (reserve whites), water, oil and extract until batter is smooth. Stir in pumpkin puree, cinnamon and spices.
2. Pour reserved egg whites into large bowl; beat at low speed with electric mixer until foamy, about 1 minute. Add cream of tartar, gradually increase speed to medium-high, then beat whites until very thick and stiff, just short of dry, 9 to 10 minutes with handheld mixer or 5 to 7 minutes in standing mixer. With large whisk, fold whites into batter, smearing any blobs of white that resist blending.
3. Pour batter into ungreased large tube pan ( 9 inch diameter, 16-cup capacity).
4. Bake cake on lower middle rack in oven until wire cake tester inserted in center comes out clean, 60-70 minutes. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle or funnel, inserted through tube. Let cake hang until completely cook, about 2 hours.
5. To unmold, turn pan upright. Run frosting spatula or thin knife around pan’s circumference between cake and pan wall, always pressing against the pan. Use cake tester to loosen cake from tube. For one-piece pan, bang it on counter several times, then invert over serving plate. For two-piece pan, grasp tube and lift cake out of pan. If glazing the cake, use a fork or a paring knife to gently scrap all the crust off the cake. Loosen cake from pan bottom with spatula or knife, then invert cake onto plate. (Can be wrapped in plastic and stored at room temperature 2 days or refrigerated 4 days.)
Serving: Drizzle a slice of the pumpkin chiffon with dulce de leche or caramel sauce. Top with a cute hand-made chocolate mini-pumpkin!
I have entered this dessert in the World Food Day Event hosted by Ivy at Kopiaste. Thanks to Giz, at Equal Opportunity Kitchen for informing me about this worthy event!
I have much to be thankful for: A healthy family, great friends and a food blogging community that is both inspirational and supportive!
wow this looks great. I love the dulche de leche dripping its wonderful.
Agreed - it looks very sexy! Lots of pumpkin dessert madness going on these days!!
This cake is very nice and inviting .
The cake must be delicious but then you go and drizzle some dulce de leche and just took it to the next level! What happened to all the pinkiness?
That cake looks so decadent! I love the dripping dulce de leche.. great photos!
Total fan of your blog. This is amazing. Dulche de leche plus pumpkin = drool-worthy. Can I have a piece?
6am and I'm drooling over cake. This is not a good start to my Saturday! I better hit the gym...
Thanks for the comments, everyone!
C.C., I must confess...I'm not a "pink" sort of woman. At first, because I wanted a change, I loved the pink blog layout and the funky cupcakes, but it started to wear on my eyes seeing pink all the time! That, and I didn't think it showed off my food porn very well. It clashed with a lot of my photos. I actually want a chocolate brown layout with a white main background and pink accents...but I haven't found one yet and I have no idea how to fiddle with html to that degree! If you have any ideas, please tell me an easy way to do that!
That looks so good with the dulce de leche just dripping all over it.
that looks AMAZING!!
I love the fall...so many pumpkin desserts! Looks great!!! With Dulce de leche? How can you go wrong?
Oh my goodness! This looks so sexy and delicious! I love those little pumpkins on top too.
uhhh... it looks really really sexy!
undoubtedly this pumpkin and dulce de leche pairing must be wonderful!!
Boy does this look delicious! I love the sauce dripping down!
This looks totally amazing and for absolute certain I'm making this. And yes, it does look very sexy. Ivy at Kopiaste is putting up an event this week - this would be an incredible entry.
Thanks fellow bloggers, for concurring with me that pumpkin desserts can indeed be sensual & provocative! :)
Thanks for the tip! What a great event!
Mmm,mmm,mmm! That looks good. I so prefer pumpkin over apples in the fall and I just had dulce de leche for the first.
I've been looking into making a pumpkin cake but never took the plunge. I think this is a great recipe to give it a try. I love that dulce di leche dripping all over the cake!! Thank you so much for participating at the Event and thus giving me the chance to learn about your lovely blog.
Right on, pumpkin desserts are SEXY and provocative! May I ask what pumpkin (or squash) you used?
Thank you for joining Ivy, Giz and myself in this event. We are so encouraged that so many bloggers out there are embracing these events and getting the word out.
I love the drizzle! Looks amazing!
Hey Girl J.,
Don't worry about searching out a specialty cooking pumpkin. I used canned pumpkin puree (no spices). It has a great texture and you don't have to mess with peeling, cooking and cleaning them.
Gosh! The way you describe the moist and airyness is making me crave for it!!
I love all things pumpkin, so I'm going to have to try this! I FINALLY made those mini vanilla bean cranberry scones on Saturday. They are delicious! :o) Thanks for posting that recipe for me! :o)
I'm glad you liked the mini vanilla bean cranberry scones!
Just read your answer and couldn't help but smile! That's exactly how I "made" my new layout. You know what they say about great minds, lol!
OH WOW - does that look delicious!!! I would like my slice with the dripping dulce and a cup of coffee, please!
I just realized (after looking at your profile) you were an english teacher. Cool! Can you teach me english and bring some of that delicious-looking pumpkin chiffon cake to the lessons? :-)
Well, of course I'll tutor you in English (not that I think you need it!)and bring along the pumpkin chiffon cake too. But you'll have to bring me your seared scallops with those truffles!
Your blog makes me hungry! I just found it, and I want to link my blog to every single post that you have up. Great job!
Oh my, doesn't this look so good.
Tender, moist, not too heavy, sounds perfect! That little chocolate pumpkin on top is too cute :).
That cake looks wonderful! Great entry for the World Food Day Event.
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