Oil-free pumpkin chiffon cake

Overview

How to cook Oil-free pumpkin chiffon cake at home

Ingredients preparation, 6-inch cake: 2 eggs, weighing between 60-65 grams each in shell; 55 grams of pure pumpkin puree, 45 grams of low-gluten flour, and 25 grams of fine sugar for egg whites.
Sift flour into pumpkin puree.
Use egg beaters to stir into a thick, powder-free batter.
Separate the egg yolk and protein, and beat the egg yolk into the pumpkin batter.
Use an egg beater to stir in irregular directions until the egg yolks and pumpkin batter are thoroughly mixed into a smooth egg yolk paste.
The basin holding the egg whites should be oil-free and water-free, and add a few drops of white vinegar.
Add the sugar in three batches and beat with an electric mixer at medium-high speed. Lift the beater to pull out straight peaks.
Add 1/3 of the egg whites into the egg yolk paste and mix evenly using irregular techniques.
Pour back into remaining meringue.
Use a spatula to stir and cut from bottom to bottom to fully mix the egg yolk paste and meringue into a fine cake batter.
Pour the cake batter into a 6-inch chiffon cake mold and shake out any big air bubbles.
Place in the middle and lower racks of the preheated oven and heat up and down to 120 degrees for 40 minutes.

$Oil-free pumpkin chiffon cake step 12$
After the baked cake comes out of the oven, lightly shake it a few times, turn it upside down on the grill, let it cool completely and then unmold it.