Cornmeal Sweet Potato Pumpkin Cake
| Fine corn flour 100 grams | sugar 60g |
| Sweet Potato 100 grams | Pumpkin 100 grams |
| Fine sugar 60 grams | Eggs 5 pieces |
| Pure milk Appropriate amount | Almond slices (for surface decoration) Appropriate amount |
| Corn oil 40g | Lemon juice or white vinegar A few drops |
Step 1
The cornmeal chiffon cake is very fluffy. It tastes like cornmeal and sweet potato pumpkin, but the texture is a little thicker than the flour chiffon cake, and the cut surface does not look so delicate, but this is the simplicity and cuteness of whole grains. Where!
Step 2
Wash and peel the sweet potatoes and pumpkin, cut into small pieces and steam until soft.
Step 3
Add a small amount of pure milk to make sweet potato and pumpkin puree, let cool and set aside. Adding sweet potato and pumpkin puree also improves the taste of cornmeal cake to a certain extent. I usually make a little more, and the remaining steamed buns, glutinous rice cakes or eat them directly. very good.
Step 4
Separate 5 egg yolks and add 100 grams of cooled sweet potato and pumpkin puree and 40 grams of corn oil to the egg yolks.
Step 5
Mix well.
Step 6
Sift in 100 grams of fine cornmeal.
Step 7
"Stir" evenly into a fine egg yolk paste and set aside.
Step 8
p> Use the medium-low setting of an electric mixer to beat the egg whites, add a few drops of white vinegar or lemon juice, and add 60 grams of sugar in three batches: 1. When making big foam, 2. When making fine and small foam, 3. When making obvious lines, beat until hard. Foaming: The egg whites form into small upright peaks, the time is about 10 minutes.
Step 9
Add about 1/2 or 1/3 of the beaten egg whites into the egg yolk batter, "turn" and mix evenly.
Step 10
Pour back into the remaining meringue and mix evenly. At this time, start preheating the oven to 150°C.
Step 11
The final state of the batter: thick and textured.
Step 12
Pour the batter into an 8-inch cake mold from a higher position, shake it gently a few times, use a spatula to roughly smooth the surface, and sprinkle some almond flakes for decoration.
Step 13
Bake the middle layer for about 50 minutes (150℃ upper and lower heat). There is no need to turn it upside down and let it cool when it is out of the oven, because it will not shrink. During the baking process, you will find that it is not like the flour version of chiffon, which will slowly grow taller and then shrink back part of the way. This kind of chiffon will not grow that high and then will not shrink back. It will still be very fluffy when baked. Of course, the premise is that the egg white Whip it well and mix the batter evenly.
Step 14
Cornmeal, pumpkin, and sweet potatoes are all yellow, so the cake is golden and beautiful! It tastes very soft, with the aroma of cornmeal, and the sweetness of sweet potato and pumpkin. It turns out that whole grains can be so delicious! Cornmeal Sweet Potato Pumpkin Cake RecipesCorn flour is coarser than flour, so if you don’t like this taste, you can use half corn flour and half flour, or adjust the ratio yourself.
