Pumpkin chiffon cake
Ingredients
- Eggs 6
- Pumpkin puree 120g
- Low gluten flour 100g
- Corn oil 50g
- White sugar (into egg yolk) 20 grams
- White sugar (add egg white) 50g
Steps
1. Prepare all ingredients
2. Wash and cut the pumpkin into cubes
3. Steam and let cool completely
4. Separating egg yolk and egg white
5. Add 20g sugar to the egg yolk
6. Stir evenly
7. Add corn oil
8. Stir thoroughly and evenly
9. After the pumpkin has cooled, take 120 grams and press it into puree
10. Sift in low-gluten flour
11. Gently stir evenly, do not stir in circles
12. Place the egg whites in the freezer in advance until the walls of the bowl are frosted, then take them out and add a few drops of lemon juice
13. Use an electric mixer to beat the eggs until they are foamy, then add one-third of the sugar
14. Use an electric whisk to beat until fine foam, then add one-third of the sugar
15. Beat until textured and add the remaining one-third of the sugar
16. Continue to beat, lift the egg beater, if it becomes short and sharp, it is ready
17. Add one-third of the meringue to the egg yolk paste and mix evenly
18. Pour the mixed batter into the meringue
19. Stir quickly and mix well
20. Pour into the chiffon cake mold and shake it gently a few times to release the air
21. Preheat the oven to 165 degrees and bake for 40 minutes. After baking, turn it upside down and let it cool
22. Use a demoulding knife to remove the mold
23. Finished product
24. The taste is really good, recommended~
Tips
- The oven temperature is adjusted according to the temperament of each oven~
