Pumpkin Carrot Chiffon Cake with Cream Cheese Glaze
2015-11-09 15:12:10
A chiffon cake is a moist but also light and airily textured cake,
and suits pumpkin and carrot flavours. If you have a juicer, you
can make your own carrot juice for this recipe (3-4 carrots) or
you can buy it – the carrot juice adds a brilliant orange colour
and a little extra vitamin A
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Cake
- • 1 cup pure pumpkin purée
- • ½ cup carrot juice (or apple juice or water)
- • ½ cup vegetable oil
- • 7 large eggs, separated
- • 2 cups cake & pastry flour
- • 1 ½ cups sugar
- • 1 tbsp baking powder
- • 1 tsp ground cinnamon
- • 1 tsp ground ginger
- • ½ tsp salt
- • 1 cup coarsely grated carrot
Glaze
- • ½ 250 g pkg cream cheese, at room temperature
- • ½ cup icing sugar
- • 1 tsp vanilla extract
- • 3-4 tbsp milk
- • for sprinkling ground cinnamon
Instructions
- 1. Preheat the oven to 350°F. Grease a 10-cup bundt pan well and dust thoroughly with flour,
- tapping out any excess.
- 2. In a large mixing bowl, whisk the pumpkin purée, carrot juice (or apple juice or water),
- vegetable oil and egg yolks until smooth.
- 3. In a separate bowl, sift the flour, sugar, baking powder, cinnamon, ginger and salt and stir
- this into the pumpkin mixture. Stir in the grated carrot.
- 4. Whip the reserved 7 egg whites until they hold a medium peak
- (they stand up with just a little curl when beaters are lifted) and
- fold them into the batter in 2 additions. Scrape the batter into
- the prepared pan (the batter will be fluid) and bake for 50 to 60
- minutes, until a tester inserted in the centre of the cake comes out
- clean. IMPORTANT: Cool the cake upside down on a cooling rack
- until completely cooled. To remove the cake, insert a skewer in just
- a few places at the outside edge and at the centre tube to loosen
- slightly, then tap the cake out.
- 5. For the glaze, beat the cream cheese, icing sugar and vanilla
- until smooth. Switch to a whisk and add the milk a tablespoon at a
- time, until a glaze consistency is achieved – the glaze should be able
- to cascade over the bundt cake without being runny. Pour the glaze
- over the cake and spread gently to coax it a little over the sides. Sprinkle
- with cinnamon. Chill the cake until ready to serve.
- The cake will keep, refrigerated, for up to 3 days. Alternatively, an unglazed cake
- can be stored, wrapped, at room temperature for 3 days, and dusted with icing sugar
- before serving.
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Pumpkin Carrot Chiffon Cake with Cream Cheese Glaze