Sunday, October 16, 2016

16 Oct 16 (Sun) - Pumpkin White Cake

Today I did an experimental bake using pumpkin and egg whites. Modified my usual butter cupcake recipe and the result was a bit unexpected. Basically I substituted one egg with the egg white of the same weight and added pumpkin puree. Instead of baking in cupcake cases, I used a springform cake tin plus one cupcake case.

Baked at 160 degree celsius for 20 minutes like what the recipe calls for but the centre of the big cake was still wet while the smaller cake was moist. So baked for another 5 minutes before testing again. This time, the toothpick came out clean for the smaller cake but not so for the big cake. Got a bit impatient, so took out the small cake, left the big cake in the oven and set it to bake for another 10 minutes at 200 degree celsius. This time, the cake was done but the top was browned and slightly crispy. Wondered if it was due to the egg white.

Let the cakes cooled down before trying the small one. The cake seemed to be sweeter than usual and instead of pumpkin taste, the cake tasted more like carrot cake. Wondered if there's something wrong with my taste bud.

Packed the big cake in tupperware box to bring to office tomorrow for taste test. Hope reviews will be favorable.

50g butter - soften
50g castor sugar
50g self-rising flour
54g egg white
15ml milk
1/3 tsp vanilla essence
65g pumpkin puree
pinch of salt

1.  Preheat the oven to 160 degree celsius
2.  Line a 4" springform bake tin and 1 silicon muffin case with cupcake case
3.  Mix egg white with milk and vanilla essence with a fork till just blended
4.  Beat butter and sugar till fluffy
5.  Sift flour with a pinch of salt
6.  Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture, mix on low speed till blended after each addition
7.  Stir in pumpkin puree till well combined
8.  Pour batter into cake tin and cupcake case
9.  Bake for 30-40mins until a toothpick inserted in center comes out clean*
10. Transfer to a wire rack and allow to cool

* For cupcake size, bake for 25 mins

---------------- Edited on 17 Oct 2016 ----------------

Brought the big cake to office for the usual group of testers to try. Didn't tell them the flavour and ask them if they could tell after eating. Just as I thought, they couldn't tell. After I told them it was supposed to be pumpkin flavour, they all suggested that perhaps I should up the pumpkin puree amount and down the sugar and butter amount. Worth a shot. Maybe on next try.

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