Pumpkin Chiffon Cake

Ingredients
(A)
80g Pumpkin, dice and steam until soft, Mash

(B)
120g Low protein flour
1/2 tsp baking powder
30g sugar
60g milk
60g oil
4 egg yolks
1/4 tsp salt

(C)
4 egg whites
1/8 tsp cream of tartar
100g sugar

Method:

1. Mix (A) and (B) and whip until well blended
2. Whip egg white in (C) until foamy. Then add the remaining (C) ingredients and whip till stiff
3. Take 1/4 of the meringue and mix with the mixture from step 1 until well blended.
4. Then add in remaining meringue and mix well
5. Pour the batter into a 22cm angel food cake tin. Bake at 170 Celcius for 40 minutes
6. Immediately invert it after taking out from the oven and let it cool
7. When cool, remove it from the mould