南瓜竹炭戚风蛋糕(Pumpkin & Bamboo Charcoal Chiffon Cake)

时间真的过得超快的，

年初的农历新年歌儿仿佛才不久的事，

今天起床，又说是十月的万圣节将临。
Time really flies! It seems like it was only yesterday Chinese New Year songs were blared at shops, yet in the blink of an eye it's already the month of Halloween.

是的，今天已是10月1日，

也是“长腿美女” - Eileen Lee 家主办的小拇指之南瓜月。

安迪，义不容辞，先上个南瓜戚风，暖暖身。
Yup, it's already the 1st of October. Which means the "Pumpkin Month" for the Little Thumbs Up event hosted by Eileen Lee has officially started! This Pumpkin & Bamboo Charcoal Chiffon Cake is only just a warm up......

加了南瓜泥，蛋糕体既松软又香气；

添了竹炭粉，既添多一分亮丽又耍上几分性格。

简单说，好看又好吃的蛋糕！
With the pumpkin paste, this chiffon cake is soft and smells delicious, while the added bamboo charcoal gives the cake its beauty and character. Basically, this is a cake pleasing to both visual and taste!

南瓜竹炭戚风蛋糕

材料
(A)
蛋黄 4粒
细糖 20 克

(B)
南瓜泥 80 克
粟米油 30 克

(C)
低筋面粉 80 克
竹炭粉 1/2茶匙

(D)
蛋白 4 粒
细糖 30 克
柠檬汁 1 茶匙

(E)
烤香南瓜籽 10克

做法 Method :
1. 将蛋黄和糖打至糖溶化，蛋液变得浅色，加入（ B ）材料，搅拌均匀。

2. 将2/3面糊筛入低筋面粉搅拌至幼滑没有颗粒，放置一旁。 另外1/3面糊加入竹炭粉搅拌至幼滑没有颗粒，放置一旁。

3. 蛋白打至起泡，加入柠檬汁，糖分次加入打至干性发泡。然后将之分成2/3和1/3各1份。

4. 将 2/3 的蛋白霜加入低筋粉蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。间中加入烤香南瓜籽。以同样的步骤重复于1/3的蛋白霜加入竹炭粉蛋黄糊中。

5. 将2种面糊交替倒入 20 cm 的空中模，放在桌上轻轻敲两次敲出空气。

6. 放入预热烤箱以 175 度烤 40分钟。（我用 160 度 下火烤35 分钟）



Pumpkin & Bamboo Charcoal Chiffon Cake
Ingredients:
(A)
4 egg yolks
20g castor sugar

(B)
80g pumpkin paste 
30g corn oil

(C)
80g superfine flour
1/2 tsp bamboo charcoal powder

(D)
4 egg white
30g castor sugar
1 tsp lemon juice

(E)
10g toasted pumpkin seed
 
Method :
1. Whisk egg yolks and sugar in (A) till sugar dissolves. Add (B) and mix well.

2. Sift in superfine flour into 2/3 of the egg yolk mixture and mix till a smooth and uniform batter is formed. Set aside. Add in bamboo charcoal powder into the other 1/3 egg yolk mixture and mix till a smooth and uniform batter is formed. Set aside. 

3. Whisk egg white till frothy, then add lemon juice and 1/3 of sugar from (D). Continue to beat and add remaining sugar in 2 sessions. Beat till stiff peaks are formed. Divide the meringue into 2 portions of 2/3 and 1/3. 

4. Fold in 2/3 of the meringue to the superfine flour egg yolk mixture. Fold till just incorporated. Add in toasted pumpkin seeds. Repeat the same step for the other 1/3 meringue with the bamboo charcoal powder egg yolk mixture.

5. Alternately pour in the 2 types of batter into a 20cm tube pan. Bang the pan on the tabletop twice to release air bubbles.

6. Bake in a preheated oven at 175°C for about 40 mins. （I used 160°C bottom heat for 35 mins)

除了松软的蛋糕体，艳丽的外貌，还有烤香的南瓜籽加持，

难怪，向来不爱南瓜的安家二宝，竟然不吝赞好呢！
This cake not only has a beautiful appearance, its soft, delicious texture is also complimented by the crunchy pumpkin seeds. No wonder even NaNak, who is no fan of pumpkins, can't stop singing its praises!

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).