Chiffon Pumpkin Cake

Prepare an oil-free and water-free basin, prepare raw materials, weigh flour, sugar, and salad oil

Sift the flour, baking powder and salt and mix together

Sift the pumpkin powder

Crack 4 eggs into two containers respectively

Add 10 grams of sugar to the egg yolks and beat until the sugar dissolves. Add oil and fresh milk in batches, stirring while adding

Form egg yolk liquid

Beat the egg whites and add the remaining 30 grams of powdered sugar in three batches

Beat the egg whites with a hand mixer until they become dry peaks, and when lifted, the egg whites will form a firm triangle, forming a protein paste

Take part of the egg white paste and put it into the egg yolk liquid, and gradually use the cutting and mixing method to cut and mix

Add the mixed part of the whole egg batter into the remaining egg white liquid and continue to mix evenly into a whole egg batter

Then mix the sifted flour and pumpkin powder into the whole egg batter

Cut and stir the egg batter to make it uniform

Pour into the chiffon cake mold. The filling amount of cake batter is generally 70-80% of the mold.

Place in the middle and lower layers of the preheated oven, raise the heat to 180 degrees, lower the heat to 175 degrees, set the timer for 35 minutes, insert a toothpick into the cake at 30 minutes, if there is no wet flour, decide whether to continue baking for the next 5 minutes depending on the color of the cake.

After taking it out, you can easily unmold it after it cools down

The cake is cut with a serrated knife, the texture is fine, the texture is soft, melts in the mouth, and the sweetness is moderate

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