Fragrant milk pumpkin cake

Overview

Pumpkin is rich in nutritional value and has a sweet and glutinous taste, which is especially suitable for baking. Today I will teach you how to make a delicious pumpkin milk cake. It is soft and sweet and will not make you feel tired even if you eat too much. The key is that it is made of natural pumpkin and various high-quality raw materials, so you can eat it safely and healthily.

Tags

• baking
• corn oil
• egg
• freeze-dried pumpkin
• low gluten flour
• caster sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Roll the freeze-dried pumpkin into powder and set aside;

   

2. 2 Separate egg yolks and egg whites;

   

3. 3 Mix egg yolks and 40g caster sugar evenly, then add corn oil, freeze-dried pumpkin powder, milk and sifted low-gluten flour, and stir evenly;

   

4. 4 Add lemon juice to egg whites and beat, add sugar in three batches, and beat until obvious lines appear on the surface of the egg whites. When the egg whites can pull up a small upright corner and become dry foam, the beating is complete;

   

5. 5 Divide the egg white batter three times, fold into the egg yolk batter, and mix evenly;

   

6. 6 Pour the cake batter into the mold and knock out the bubbles. Preheat the oven to 150 degrees and bake for about 55 minutes.

   

7. 7 After taking it out of the oven, turn it upside down and remove it from the mold.

   

8. 8 After demoulding