Pumpkin chiffon cake

           A very moist, not overly sweet, very light and healthy tasty cake.
           What else can I ask for?

        Recipe from: The Kitchen ( slight alteration)
     Ingredients (9" chiffon pan)

     Yolk batter
    120g pumpkin ( steamed and mashed)
     50g vegetable oil
     50g milk
     1/4 teaspoon salt
     6 egg yolks (130g)
     120g cake flour
     1 tablespoon baking powder
     1 teaspoon vanilla extract



     Meringue batter
     6 egg whites (240g)
     2 teaspoon of lemon juice
     120g castor sugar

I took one small portion out from the yolk batter, mixed with one tablespoon cocoa powder.

     Method

     1.  In a mixing bowl, beat together egg yolks, oil, milk, salt until light and pale.  Add in baking powder, mashed pumpkin , flour and vanilla extract until all well combined.   Set aside.

     2.  In a clean mixing bowl of egg whites, add in lemon juice and beat with sugar in 3 batches. Beat until it reaches stiff peak.

     3.  Use 1/3 portion of beaten whites, mix to lighten the yolk batter.  Fold in 2 more batches of whites to the yolk batter until all is done.

     4.  Pour batter in the pan and bake at pre-heated oven 170C for 35 t0 40 minutes.  Insert a skewer to see that it comes out clean, it's done.

     5.  Invert the cake and let it cool completely.  Run through the edges round the pan, slowly release it from the pan.