Pumpkin chiffon cake

Overview

How to cook Pumpkin chiffon cake at home

Tags

• baking
• cooked pumpkin puree
• corn oil
• egg white
• egg yolk
• low gluten flour
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Mash the cooked pumpkin puree with a spoon.

   

2. 2 Add 20 grams of milk and 40 grams of corn oil and mix well.

   

3. 3 Add 3 egg yolks one at a time and mix well.

   

4. 4 Sift in 80 grams of low flour and mix well to form pumpkin egg yolk paste.

   

5. 5 Set aside the mixed pumpkin egg yolk paste. Next beat the egg whites.

   

6. 6 Put the egg whites in a larger basin that is oil-free and water-free, add 3 drops of white vinegar, and add all the sugar into the egg whites at one time (I always add sugar at one time when beating egg whites, so it is easy to beat)

   

7. 7 Beat the egg whites with an electric mixer until stiff peaks form. As shown in the figure

   

8. 8 Add one-third of the egg whites into the egg yolk paste and mix evenly from the bottom up (do not make circles to prevent the egg whites from defoaming)

   

9. 9 Pour all the egg yolk batter into the remaining egg whites, and fold upwards in the same manner to form a cake batter. Preheat the oven to 140 degrees for ten minutes in advance.

   

10. 10 Pour the mixed cake batter into an 8-inch cake mold.

    

11. 11 Lift the mold and shake it a few times to eliminate air bubbles in the cake batter.

    

12. 12 Place in the middle and lower racks of the oven, bake at 140 degrees for 25 minutes, then turn to 165 degrees and bake for another 25 minutes before taking it out of the oven.

    

13. 13 Take out the baked cake and turn it upside down immediately to prevent the cake from shrinking. Wait for it to cool before unmoulding.

    

14. 14 The finished product is cut into pieces, bright in color, soft and delicious.