Mango Pumpkin Chiffon
Overview
Today is a special day in my heart. Every year on this day I miss her more and more. In fact, this month is the day when she comes and she leaves. It was she who raised me, and my countless firsts were all taught to me by her. She is my mother, a great mother who loves cooking and is awesome. In the past, according to my mother's advice, one dime should be used as twenty cents. We must be frugal, but we must not suffer hardship for our children. As far back as I can remember, my memory is that there will always be cake to eat on birthdays. In the past, cakes were triangular or square, with thin white cream in the middle or on the sides, decorated with small red or yellow fruits. The taste of the cake is something I will never forget, and it brings me a lot of joy when I look back. Today I made naked pumpkin chiffon cake. Because my mother doesn’t like the taste of milk, I mixed it with pumpkin puree. This way, the baked cake has a slightly fruity aroma.
Tags
Ingredients
Steps
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Prepare all ingredients.
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Using the egg separation method, add sugar to the egg whites.
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Beat until the protein paste is thickened and not runny.
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Add pumpkin puree, salad oil, and sugar to the egg yolks.
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Beat until ingredients are combined.
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Then sift the flour and add it to the egg yolk batter.
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Mix again until no dry powder forms.
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Add the beaten egg white batter into the egg yolk batter in portions.
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After mixing, it becomes pumpkin chiffon.
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Preheat the oven, line a baking tray with parchment paper, and add the cake batter and smooth it out.
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Bake in the oven at 180 degrees for 12 minutes.
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Beat the light cream and white sugar, cut the baked pumpkin cake slices into four quarters, and decorate each piece with butter flowers.
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Stack it up layer by layer, and finally garnish it with mango.
