Big Pumpkin Original Chiffon Cake

Overview

There is no sugar in the egg yolks in this recipe. In order to whip it effectively, all the sugar is put in the egg whites. This recipe is also suitable for other 10-inch molds. The weight is halved to make two 8-inch ones.

Tags

• baking
• children
• afternoon tea
• cake flour
• corn oil
• egg
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Weigh the required ingredients.

   

2. 2 Beat the egg whites and yolks into a water-free and oil-free basin.

   

3. 3 Pour corn oil into the egg yolks and add salt.

   

4. 4 Mix well with a hand mixer.

   

5. 5 Pour in the milk.

   

6. 6 Mix well with a hand mixer.

   

7. 7 Sift the flour into the egg yolk liquid (you can use the filter on the soy milk machine).

   

8. 8 Use a hand mixer to mix well (use a spatula to scrape the edges to clean the bottom), cover to prevent dry skin and set aside until the egg yolk is mixed.

   

9. 9 Whip the egg whites in circles with an electric whisk (turn the bowl with one hand while whisking, and also turn the electric whisk with the other hand to ensure that there are no dead ends). When it becomes thick and foamy, add one-third of the sugar (more or less doesn’t matter, you don’t need to weigh it, just add it according to your feeling.)

   

10. 10 When beating until fine, add one third of the sugar.

    

11. 11 Beat until texture appears and add remaining sugar.

    

12. 12 Just beat until the egg beater pulls out a hard corner (you must learn to check the status), and the meringue is in a good state. At this time, preheat the oven to 160 degrees for more than 5 minutes.

    

13. 13 Take one third of the meringue and put it into the egg yolk batter.

    

14. 14 Mix well with a hand mixer (scrape the edges with a spatula to clean the bottom)

    

15. 15 Pour another third of the meringue into the egg yolk batter.

    

16. 16 Mix well.

    

17. 17 Pour the egg yolk paste into the meringue basin.

    

18. 18 Stir evenly and mix well.

    

19. 19 Pour into a 10-inch large pumpkin mold, turn in circles and tap a few times to release big bubbles. Place in the lower and middle racks of the preheated oven at 160 degrees for 80 minutes. (Flexibly control the temperature and time according to the temperament of your own oven)

    

20. 20 After baking, take it out and place it on the countertop to release the heat.

    

21. 21 Invert until completely cool.

    

22. 22 Finished product.

    

23. 23 Finished product.