Sunday, February 3, 2008

Pumpkin Angel Food Cake

I am sooooooooo addicted to make something using egg-whites since I always have plenty of it in my frigde from left over cake-order-making. My cakes are dominately using yolks for having a moist texture and preservatise-free.

All in all, I got this recipe from Sedap magazine, January ed. This cake taste good in spite just using egg whites... Pumpkin enrich it by giving a vaguely natural sweet taste and moisten the cake...

Pumpkin Angel Food Cake

150 g cake flour
100 g pumpkin, cooked and finely mashed.
75 g vegetable oil
75 g thick coconut milk
300 g egg whites
1/4 t salt
1/2 t cream of tartar (subtitute with 1/2 lemon juice)
150 g sugar
few drops of yellow food colour (u could omit this)

On the way to "yummy-yummy":
  1. Preheat oven to 170C.
  2. Combine mashed pumpkin, vegetable oil, and coconut milk in large mixing bowl. Mix well.
  3. Add flour gradually. Mix thoroughly until form a smooth paste.
  4. Beat egg whites, salt, and cream of tartar until frothy. Add sugar gradually and continue mixing until it reach soft peak.
  5. Add 1/3 part of egg whites to pumpkin paste. Fold in gently. Pour the rest of egg mixture. Combine well.
  6. Pour into 20cm Angel-Food tin.
  7. Bake for 50 mins.
  8. Invert the cake tin as soon as possible. Let it cool for 15 mins or 20 mins.
  9. Loose the tin and serve..
  10. YUMMy YUMMY...


  1. This comment has been removed by the author.

  2. i wonder how will it look like

  3. Kok kebalikan sama aku, ya.
    Aku selalu punya persediaan kuning telor banyak :D

  4. Rea to Bli Dharma : Please put a little patient ya Bli until my internet connection is fixed. The pics will uploaded soon so you could fully enjoy this cake (virtually hehehehe ;p)
    Rea to Mbak Sheila : sayang banget kita ga tetanggaan ya mbak..kan bisa tuker2an bahan :D... Machs gut


Thanks for "icip - icip" ya...