Oil-free pumpkin majesty cake

Overview

I once heard people say that chiffon cakes cannot be baked with non-stick molds. This time I got a cute pumpkin mold, so I decided to try whether non-stick molds can bake chiffon cakes, so I made this oil-free version of pumpkin chiffon cake. To my surprise, it was successful. Non-stick molds can bake chiffon cakes. You can try it.

Tags

• baking
• children
• afternoon tea
• autumn recipes
• children's day
• clear water
• corn starch
• egg
• flour
• white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Ingredients: flour and cornstarch (already weighed together), eggs, sugar.

   

2. 2 Sift the flour and cornstarch first and set aside.

   

3. 3 Separate the yolks from the whites of the eggs.

   

4. 4 Add 10 grams of sugar to the egg yolks and stir evenly.

   

5. 5 Add water and stir evenly.

   

6. 6 Add sifted flour and stir until there are no dry powder particles. Set aside.

   

7. 7 This is a stirred egg yolk paste.

   

8. 8 Add 22 grams of white sugar, white vinegar and salt to the egg whites.

   

9. 9 Use an electric mixer to beat at slow speed until the fish is foamy.

   

10. 10 Beat at medium speed until the egg whites are smooth and textured, then beat at slow speed for half a minute to stabilize the air in the egg whites.

    

11. 11 Spoon one-third of the egg whites into the egg yolk batter and mix gently without stirring in circles.

    

12. 12 Mix the egg whites and egg yolk paste evenly.

    

13. 13 Then pour the well-mixed egg yolk paste into two-thirds of the egg whites.

    

14. 14 Then stir gently until the egg whites and egg yolk paste are evenly mixed. Preheat the oven to 140 degrees.

    

15. 15 Pour the batter into the cleaned pumpkin mold, tap it a few times, and place it in the preheated oven.

    

16. 16 Heat up and down to 140 degrees for 48 minutes. When the surface of the cake is golden brown, it is ready to be taken out of the oven.

    

17. 17 Finished product.