Pumpkin chiffon cake

Overview

This is the first time I tried to use pumpkin to make chiffon, and the effect was good. The amount of water in the pumpkin made the cake moister than ordinary chiffon, and the texture was soft, soft, and very delicious.

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• egg
• low gluten flour
• oil
• pumpkin puree
• white sugar
• lemon juice

Ingredients

Steps

1. 1 eggs, separate the egg whites and yolks, add a few drops of lemon juice to the egg whites.

   

2. 2 Use a whisk to beat the egg whites and add sugar (50g) in portions until thick.

   

3. 3 Whisk the egg whites until they form dry peaks. When you lift the whisk, the egg whites can pull out a small, upright peak.

   

4. 4 Separate egg yolks.

   

5. 5 Add pumpkin puree to the egg yolks (pumpkin puree: cut the pumpkin into cubes, steam it and puree it with a blender).

   

6. 6 Add cooking oil and remaining sugar (30g) and mix well.

   

7. 7 Add sifted cake flour.

   

8. 8 Use a rubber spatula to gently stir to combine.

   

9. 9 Pour the stirred egg yolk paste into the whipped egg whites in 2 portions, and mix evenly.

   

10. 10 Pour the mixed cake batter into the mold, smooth it out, and shake it a few times to remove some air bubbles.

    

11. 11 Preheat the oven, bake in the oven, lower rack, 170°, 30 minutes.

    

12. 12 After baking, take it out, turn it upside down, let it cool and then unmold it.