Pumpkin chiffon - attractive golden cake

Overview

I like pumpkin very much, and often use pumpkin to make various kinds of food. Today I used pumpkin to make chiffon. The finished product is golden and pleasant, and it has the fragrance of pumpkin. I made the amount of 3 eggs based on the pumpkin puree on hand, and used an 18cm hollow mold, so the finished product is not high. 4 eggs can make a 17cm hollow mold. This is the first time I have successfully removed the hollow mold with my bare hands.

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• corn oil
• egg
• pumpkin puree
• sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 All raw materials are weighed and ready for use.

   

2. 2 Beat the egg yolks until thick.

   

3. 3 Add corn oil and mix well.

   

4. 4 Add milk and beat evenly.

   

5. 5 Add sifted pumpkin puree and mix well.

   

6. 6 Sift in the low flour and use a whisk to stir in a zigzag pattern until there is no dry powder.

   

7. 7 Add a few drops of vinegar to the egg whites and beat at low speed until the fish eyes are frothy.

   

8. 8 Add sugar in three batches and beat until stiff peaks appear. There is obvious resistance to stirring the egg whites. Lift the egg beater and there will be a short tip on the egg beater head.

   

9. 9 Add 1/3 of the egg whites to the egg yolk paste and mix evenly.

   

10. 10 Pour in 2/3 of the egg whites and mix evenly.

    

11. 11 Mix into a smooth and shiny uniform batter.

    

12. 12 Pour into the mold and shake gently a few times to remove large bubbles. You can also use a toothpick to make a few circles to help remove bubbles. The middle and lower levels are 165 degrees for about 40 minutes. After taking it out of the oven, flip the mold upside down and remove from the mold after cooling or overnight.