Pumpkin chiffon cake

Overview

How to cook Pumpkin chiffon cake at home

Tags

• baking
• egg
• low gluten flour
• olay
• pumpkin puree
• sugar
• white vinegar

Ingredients

Steps

1. 1 Peel and cut pumpkin into cubes

2. 2 Steam the pumpkin until cooked

3. 3 Use a juicing cup to puree the steamed pumpkin and let it cool

4. 4 Separate the egg whites and yolks into an oil-free and water-free bowl

5. 5 Add corn oil to the pumpkin puree, and mix the egg yolks evenly

6. 6 Sift in low-gluten flour

7. 7 Fold the flour back and forth in a straight line until the egg yolk paste is particle-free

8. 8 Add sugar and a few drops of white vinegar to the egg whites, and beat until the whisk forms a small hook

9. 9 Add the egg whites to the egg yolk paste in three batches, and mix well from bottom to top

10. 10 Pour the mixed cake batter into the mold and shake it a few times to remove any air bubbles

11. 11 Bake in the oven at 135 degrees and 165 degrees for 45 minutes until the program ends

12. 12 After the cake is out of the oven, shake it twice, turn it upside down and let it cool before unmoulding

13. 13 The cake with pumpkin puree is particularly soft

14. 14 Finished product

15. 15 Add some strawberry jam, it’s very good