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Pumpkin Chiffon Cake Recipe

This pumpkin cake is better than any other cake. Its very delicious and loaded with vitamin A.

Nutritional info

  • 2.0 gm
  • 10.1 gm
  • 0.4 mg
    Vitamin C
  • 0.3 mg
  • 35.5 mcg
    Vitamin A
  • 95.8 kcal
  • 5.1 gm
    Total Fat
  • 7.0 mg
  • 0.3 mcg
    Vitamin B12
1/8 Grated Cup(15.0 gm) Pumpkin
1/8 Tsp(0.54 gm) Salt
1/2 Tbsp(6.0 gm) Sugar
1 Tbsp(14.0 ml) Olive Oil
1/8 Grated Tsp(0.2 gm) Lemon Zest
3 Tbsp(22.0 gm) Maida
1 Number(24.0 gm) Egg Yolk
1/8 Tsp(0.49 ml) Lemon Juice
1.5 Powder Tbsp(17.0 gm) Sugar
1 Number(32.0 gm) Egg White
  • For Cake Batter

    In a bowl add 1 number of egg yolk,1/2 tbsp sugar and whisk well. Then add into the 1 tbsp olive oil, 1/8th cup grated pumpkin,1/8th tsp grated lemon zest,1/8th tsp lemon juice,1/8th tsp salt,3 tbsp maida and mix well.

  • Keep aside.

  • For Egg White

    In a bowl add 1 number of egg white,1.5 tbsp powder sugar, and whisk till light and fluffy.

  • Add 1/8th tsp lemon juice and again whisk it for light and fluffy texture.

  • Add into the cake batter and gently fold it adding by time to time.

  • Pour Batter in a greased mold and bake at 180 degrees celsius for 40 to 45 minutes.

  • Cut it and serve