Pumpkin chiffon cake (low sugar and oil)

Overview

This pumpkin chiffon has a mild sweet taste, with a faint sweet pumpkin aroma. It is mainly low in sugar and oil and also contains pumpkin. It is very healthy! Worth recommending to everyone!

Tags

• baking
• afternoon tea
• cake flour
• cooked pumpkin puree
• egg
• fine sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Steam the pumpkin and mash it into puree, then filter it through a sieve to make a fine pumpkin puree (if the pumpkin puree has a lot of water, you need to remove the excess water)

   

2. 2 Separate egg yolk protein in a clean, water-free and oil-free container

   

3. 3 Beat the egg yolks and add the caster sugar and stir until the sugar is completely dissolved

   

4. 4 Add the sifted cooked pumpkin puree and stir until the egg yolk paste becomes white and drips like ribbons

   

5. 5 Pour in vegetable oil and water

   

6. 6 Stir the egg yolk until it turns white and has a layer of small bubbles

   

7. 7 Sift in low gluten

   

8. 8 Stir into a powder-free and fine batter and set aside

   

9. 9 Add a few drops of lemon juice to the egg whites and add fine sugar in three batches to beat

   

10. 10 Whisk until stiff peaks form, with the whisk tip forming a small peak

    

11. 11 Add one-third of the beaten egg whites to the egg yolk batter and mix evenly

    

12. 12 After mixing, pour everything back into the whipped protein container

    

13. 13 Fold into a fine and smooth cake batter

    

14. 14 Pour into a six-inch hollow cake mold and knock out any air bubbles

    

15. 15 After the oven is preheated, place it in the middle and lower racks of the oven and bake at 140 degrees for 45 minutes

    

16. 16 Remove and let cool

    

17. 17 Demold

    

18. 18 Finished product pictures

    

19. 19 Delicate organization~