Pumpkin

It's autumn in Perth. Pumpkins are in season. Mellow, sweet butternut, beautiful, simply roasted with a splash of olive oil. Unbelievably scrumptious, as an accompaniment to a roast or made into a warm hearty soup.

Other pumpkin ideas:
chiffon pies
sweet or savoury tarts
ravioli
chiffon cake



Pumpkin Chiffon Cake

Adapted from Christine's Recipes

Batter

20 mL (1 T) milk

60 g (3) egg yolks

50 g cooked mash pumpkin

20 mL (1 T) walnut oil (or vegetable oil)

50 g flour (use a mixture of cornflour and plain flour)

Foam

80 g (2) egg whites
50 g sugar

pinch cream of tartar

1. Make a chiffon batter as per instructions given by Christine, following the videos on how to beat and fold egg whites.

2. Bake in a narrow loaf tin (8cmx20cm) at 160 degrees Celsius for 30 minutes until golden and a skewer comes out clean. Do not grease the tin or the cake will not grip the sides to rise well, to almost double in volume.
3. Invert the tin over a wire rack to cool completely before un-moulding.