【8-inch Pumpkin Chiffon Cake】

Overview

After this cake was baked, even I couldn't believe that its color was so beautiful. The yellow color was as yellow as life, giving people hope! The taste needs no description, even my fat son who doesn’t like cakes can eat two pieces in a row! I think all the credit goes to that old pumpkin. It was brought back to Fuzhou by my husband's colleague from his hometown hundreds of miles away. This May Day becomes extra beautiful because of this old pumpkin, because it carries the care that only loved ones have. Such care is touching!

Tags

• baking
• chiffon cake
• cake flour
• corn oil
• egg
• old pumpkin
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Cut the pumpkin into small pieces and steam it in a steamer

   

3. 3 Egg separation (tools ensure no oil and no water)

   

4. 4 Take out the steamed pumpkin, heat and press it into a puree

   

5. 5 I was worried that it was not smooth enough, so I used a food processor to blend it for 20 seconds

   

6. 6 Add 5 egg yolks to the pumpkin puree and mix well, add 20 grams of sugar and mix well, add corn oil and mix well (stir for a while in the last step until the oil is completely incorporated)

   

7. 7 Pumpkin contains a lot of water, no need to add water or milk

   

8. 8 Sift in the low flour and mix until there are no particles and it is fine and smooth. Set aside

   

9. 9 Whip the meringue: add a few drops of lemon juice into the egg whites, beat with an electric beater to a rough foam, add the remaining 1/3 of the sugar, beat to a fine foam, then add 1/3 of the sugar, continue to beat until textured, add the remaining sugar, continue to beat until dry foam; (dry foam: the beater is pulled up from the meringue, with an upright sharp corner) The meringue is beaten

   

10. 10 This hook picture is wet foaming and needs to be continued for a while

    

11. 11 Preheat the oven to 140 degrees. Mix the meringue and egg yolk paste: add one-third of the meringue into the egg yolk paste and mix evenly

    

12. 12 Take the remaining half and mix well,

    

13. 13 Finally, mix all the meringue evenly until fine and smooth

    

14. 14 Pour into the mold, smooth the surface, and tap it lightly on the stove a few times to release air bubbles

    

15. 15 Put it into the preheated oven, lower layer/upper and lower heat/140 degrees/40 minutes, 180 degrees for 10 minutes for coloring, if you like a darker color, 180 degrees for 15 minutes (according to the actual temperature of each oven)

    

16. 16 Take the cake out of the oven, slam it on the table a few times to shake out the heat inside, turn it upside down immediately, let it cool and demold

    

17. 17 Delicate and sweet...!

    

18. 18 A dual temptation of sight and taste!