Healthilicious Pumpkin Cake

This recipe has been published in 

Aspiring Bakers #22: Lightened Up Cakes (August 2012)

When I saw the theme for Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet, I was really keen and excited to participate for my very first time. I was cracking my head for a less fat and less sugar recipe as per the theme requirement and so I decided to make this Healthilicious Pumpkin Cake (modify recipe from Nasi Lemak Lover). Mindful of the ingredients for my diabetic Mother-in-Law, so I cut down the sugar and oil for this recipe. The result was fantastic, the cake was not sweet, its soft and light. However, it lacked the pumpkin taste (even though I added 200g of pumpkin) but overall a healthy cake.



http://www.tastebook.com/recipes/3372216-Healthilicious-Pumpkin-Cake

Ingredients

• 3 Eggs (medium)
• 100g sugar (reduced 30g)
• 200g Pumpkin (steamed & mashed)
• 150g cake flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 80g Corn oil (reduced 20g)
• 1/2 tsp vanilla essence



Directions

1. Preheat oven to 160 degree C.

2. Sieve flour, baking powder & soda together. Sieve twice & set aside.

3. Beat eggs, sugar, vanilla & pumpkin till stiff/ribbon stage.

4. Fold in flour & mix well.

5. Add in corn oil & mix well till batter is shiny & flowing.

6. Pour batter into cup fillers or loaf pan. Sprinkle some chopped walnuts on top (optional).

7. Bake for 30mins.