Pumpkin chiffon cake

Overview

The neighbor is very diligent and grows fruits and vegetables in the developed land downstairs. A big pumpkin was delivered to my door a few days ago. So I couldn't be lazy and made pumpkin delicacies several times. This time I made an eight-inch pumpkin chiffon cake. Then, share it with your neighbors. The taste of pumpkin chiffon is delicate, soft and bright yellow in color.

Tags

• baking
• children
• breakfast
• cake flour
• egg
• old pumpkin
• olive oil
• soft white sugar
• white vinegar

Ingredients

Steps

1. 1 Take a section of old pumpkin. There are no seeds in this part.

   

2. 2 Wash the pumpkin, cut into pieces and steam

   

3. 3 After peeling, use the cross blade of a food processor to puree

   

4. 4 Weigh out the amount of ingredients needed

   

5. 5 Separate the egg yolks from the egg whites and place them in a clean, oil-free and water-free mixing bucket

   

6. 6 Add about 20g of sugar to the egg yolks and beat well

   

7. 7 Add olive oil and beat thoroughly

   

8. 8 Sift in the flour twice,

   

9. 9 Mix until there are no particles and are smooth and smooth. Set aside

   

10. 10 Add a few drops of white vinegar to the egg whites and beat with a chef's machine: Add the soft white sugar in portions. Beat until coarse foam, add 1/3; beat until fine foam, add another 1/3; continue beating until textured, add all the remaining sugar, continue beating until dry foam. (Dry foaming: The whisk head is pulled up from the meringue and has an upright sharp corner that does not fall over)

    

11. 11 Take one-third of the meringue and fold it into the egg yolk batter and mix evenly (At this time, turn on the oven to 140 degrees and start preheating.)

    

12. 12 Then take the remaining meringue and mix it evenly without making circles.

    

13. 13 Pour into an eight-inch mold, smooth the surface, and tap a few times to release air bubbles.

    

14. 14 Place in the preheated oven, second to last layer, at 140 degrees for about 40 minutes, and at 180 degrees for 10 minutes for coloring

    

15. 15 When the time is up, take the cake out of the oven and slam it on the table a few times to shake out the heat inside. (You can adjust the temperature lower next time. When I touched the center of the surface with my finger, I poked a hole.)

    

16. 16 Immediately invert and let cool to remove from the mold

    

17. 17 Cool and cut into pieces before serving.