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Pumpkin Chiffon Cake [From Soup to Cake]


By My Kitchen (Visit website)



I have a habit of cooking large pot of pumpkin soup at once then freeze it for future use. Otherwise, the remaining cut pumpkin will be on hibernate mode some where in the fridge till rotten sometimes. Frozen soup can be a quick light meal on a busy day, it is also great for making muffin, cakes, pudding and other sweets. For this chiffon cake, I tried new method of removing the cake from pan


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