petit fours...

pumpkin chiffon, covered with chocolate sheet...

I'm in the mood for pumpkin. This pumpkin chiffon is light, fluffy and moist because it contains the high ratio of eggs and the use of oil. Chiffon cake is a popular cake in Thailand than any other cakes. As a Thai, I know we don't like dense and dry texture like genoise.

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Ingredients:

make 10 servings

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for the cake

- 80 g all purpose flour

- 50 g sugar

- 2.5 g baking powder

- 2 g pumpkin spice

- 1 g salt

- 30 g vegetable oil

- 30 g egg yolks

- 10 g orange juice

- 40 g pumpkin puree

- 1 g orange extract

- 80 g egg whites, room temperature

- 25 g sugar

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for the filling

see spiced pumpkin

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for the chocolate sheet

see modeling chocolate

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Preparations:

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for the cake

1. Sift all dry ingredients together in a big bowl.

2. Whisk all wet ingredients together in a small bowl.

3. Add wet ingredients into dry ingredients, whisk until smooth.

4. Make cold meringue by whipping egg whites with 25 g. of sugar in a mixer to soft peaks.

5. Fold in 25% of meringue to lighten the batter.

6. Fold in the rest of meringue.

7. Pour into 8-inch cake pan, lined with parchment paper.

8. Bake at 325 degrees F for 20-25 minutes or until a cake tester come out clean.

9. Let cool in the pan, unmold and cut into 20 small circles.

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for the filling

see spiced pumpkin

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for the chocolate sheet

see modeling chocolate

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Assembly:

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1. Lay the first layer of cake on a plate.

2. Spread the filling over.

3. Place another layer of cake on top.

4. Coat the top and sides with the filling.

5. Cover the cake with chocolate sheet, garnish with fresh berries.