Soft Pumpkin Cake 松软南瓜蛋糕

  • Sumo

I love to bake goodies that are simple, light and fluffy.
I love baked goodies that are made of natural ingredients; not with artificial flavouring or colouring. 
And this round, I chose to bake with pumpkin. Browsed through Table for 2 or… more and found this lovely recipe 😛

From the photos, it was looking sooooo fluffy and soft

And mine… 


Here!!! – The golden soft pumpkin cake


I too, used this recipe and turned it into Swiss-rolls and added in pumpkin puree and whipping cream as the filling. It turned out prettily in golden orangey colour that one couldn’t resist!


Best for perfect afternoon tea

Love it? Have a try 🙂

Soft Pumpkin Cake 松软南瓜蛋糕 (original recipe from Table for 2… or more)

4 egg whites
1/8 tsp cream of tartar
50g sugar

4 egg yolks
50g pumpkin puree 
50ml milk
50ml corn oil
80g cake flour

handful of nuts (I used walnuts)

1. Preheat oven to 160/180C
2. Mix pumpkin puree with milk. Then add in egg yolks and oil. Well blend the mixture and put in flour. Mix until smooth.
3. In another bowl, put in egg whites. Beat until frothy. Add in the cream of tartar and continue to beat until soft peak. Add in sugar and beat until stiff.
4. Fold in 1/3 of egg whites into mixture (B). mix well. 
5. Pour in the remaining egg whites fold softly. 
6. Pour into a 10 inch lined square pan and sprinkle the nuts over the cake. Bake for 25 minutes.
7. When the cake is done, remove from oven. Let it sit in the pan for 5 minutes and remove it from the pan, tear down the side liners and let it cool.


Related Posts Plugin for WordPress, Blogger...

24 thoughts on “Soft Pumpkin Cake 松软南瓜蛋糕”

  • cumi&ciki,
    no lar, i am not good in baking and always choose the simplest one >_<

    swee san,
    thanks thanks!
    it took me some times when rolling it. heart was beating sooooooo damn fast while rolling it. phew

  • Wahhhh…..can even see from the photos that it is the 'melt-in-your-mouth' kind! I wanna bake a cheesecake this week, will use one of your recipe. Wish me luck!

  • wah. so golden and soft like pillows.. can double the pumpkin puree? wouldn't that make the batter heavy?

    and did u use butter cream? can share with me the recipe?? 🙂

  • precious pea,
    the cottony one right? dun worry, sure you can bake it nicely 🙂 good luck in baking the cheese cake.

    yeppp, i doubled the pumpkin puree. it turned out soft and moist. 🙂 a lil heavier than the non double version.
    i didn't use the buttercream. me and family just popped them into mouth w/o buttercream sandwiched in btw.

    yeah, very soft! have a try 🙂

    pai seh pai seh. keke, quite nice. do try it 🙂

  • Oh, this is too tempting, I want to try! I love baking without artificial flavaouring or colouring and this recipe is really awesome 🙂

  • min,
    try it try it :))))

    ahh, me not really.
    have a try on this. it's simple

    happie baking ya!~

    and you gotta love it ^^

  • I once tried the pumpkin pao at Kampar and I addicted to it.. Now I see that the pumpkin cake of yours looks great too.. Must be very yummy 😀

  • Ya, this cake look soft and good, i must try one day. Wishing a blessed Christmas and Happy New Year to you and all at home.

  • shell,
    baking is fun!!! am waiting for your post! ^^

    it's really soft and nice. do have a try 🙂

    cooking gallery,
    yep it is! do have a try 🙂

    mummy moon,
    do have a try. it is soft and fluffy

  • jason,
    try this lar. it's quite simple one 🙂

    pumpkin pao very very nice lar. i love it too. hehe, pumpkin cake also nice. texture different from the pao lor 🙂

    ahhh, no lerrr… it just happened to be so. keke.
    try it try it ^^

    happy xmas holiday and happy new year to you and your family. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.