Pumpkin chiffon cake

Overview

I haven’t made chiffon for a long time. I have time to make it today to practice. The texture of chiffon is very light, the taste is light and not greasy, and the texture is moist and tender. Although the cake is soft, it is very elastic. The sweetness of chiffon often makes people fall in love with it as soon as it hits the mouth. Pumpkin contains a lot of starch and is one of the most suitable vegetables for making pastries. The starch in pumpkin will be converted into glucose after entering the human body. Pumpkin also contains many nutrients that can enhance the body's resistance.

Tags

• pastries
• baking
• cake flour
• corn oil
• egg
• pumpkin puree
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Peel and slice the pumpkin, steam it and then press it with a spoon to make pumpkin puree.

   

3. 3 Separate the egg yolks and proteins and put them into small basins.

   

4. 4 Mix egg yolks + 20 grams of sugar + corn oil + pumpkin puree and mix well.

   

5. 5 Sift the flour into the egg yolk paste and mix well.

   

6. 6 Beat the egg whites into fish-eye foam and add sugar in three batches to beat.

   

7. 7 Beat the meringue into stiff peaks (lift the egg beater so that the small corners of the egg whites will not bend)

   

8. 8 Spoon one-third of the meringue into the egg yolk batter, and stir evenly.

   

9. 9 Pour all the mixed egg yolk batter into the remaining meringue, and mix evenly.

   

10. 10 Pour the mixed egg batter into the mold, shake it a few times to remove some air bubbles, then place it in a preheated oven and bake at 140 degrees for 50 minutes.