【Zhengshengshang】Oil-free Pumpkin Steamed Cake

Overview

The first cake I made in 2021 was an oil-free version of pumpkin chiffon cake. The oil and milk were replaced with pure pumpkin paste, and the steaming method was used. The steamed cake is more refreshing, fluffy and soft, nutritious and healthy.

Tags

• dessert
• breakfast
• afternoon tea
• egg
• low gluten flour
• pumpkin puree
• white sugar

Ingredients

Steps

1. 1 Separate the egg yolks from the egg whites (I encountered two double yolk eggs today), and the basin containing the egg whites should be free of oil and water.

   

2. 2 Place pumpkin puree and egg yolks in the same bowl and beat evenly with a hand mixer.

   

3. 3 Sift in cake flour.

   

4. 4 Use a whisk to stir into a smooth egg yolk paste.

   

5. 5 Add a few drops of white vinegar to the egg whites, add the sugar in three increments, and beat with an electric egg beater until stiff peaks form. Lift the egg beater to raise upright peaks.

   

6. 6 Add 1/3 of the meringue into the egg yolk paste.

   

7. 7 Use a spatula to stir evenly in irregular motions.

   

8. 8 Pour the egg batter back into the meringue bowl, and continue to stir and mix with a spatula until the egg yolk paste and meringue are fully mixed into a fine cake batter.

   

9. 9 Pour it into an eight-inch cake mold and drop it a few times to remove any big air bubbles.

   

10. 10 Bring water to a boil in a steamer, place the cake mold on the steamer curtain, put a plate on it, cover the pot and steam over high heat for 40 minutes, then turn off the heat and steam for 5 minutes and open the lid.

    

11. 11 Shake the steamed cake lightly a few times, turn it upside down on the grill to cool completely and then unmold it.

    

12. 12 The steamed cake is more refreshing, fluffy and soft, nutritious and healthy.