Eight-inch Pumpkin Chiffon

Overview

Pumpkin is very nutritious and tastes very good. Everyone in our family likes it. It can be steamed or cooked into porridge. It is not enough. Pumpkin cake is also a delicious snack.

Tags

• baking
• cake flour
• corn oil
• egg yolk
• pumpkin puree
• white sugar
• white vinegar
• milk
• protein

Ingredients

Steps

1. 1 Steam the pumpkin until cooked

   

2. 2 Press into puree and sieve to take 100 grams

   

3. 3 Separate the eggs, use only 4 egg yolks and 5 egg whites

   

4. 4 Add oil, milk, and 10 grams of sugar to the egg yolks and beat well

   

5. 5 Then pour in the pumpkin puree and mix well

   

6. 6 Sift in flour

   

7. 7 Stir well into egg yolk paste

   

8. 8 Beat the egg whites until they are foamy, then add a few drops of vinegar and 20 grams of sugar and continue beating at medium speed

   

9. 9 Beat until smooth and add the remaining 20 grams of sugar

   

10. 10 Make small sharp corners and whip into place

    

11. 11 Pick a small portion of the meringue and put it into the egg yolk basin

    

12. 12 Mix well and then pour it back into the protein bowl

    

13. 13 Mix evenly into cake batter by cutting and turning

    

14. 14 Pour into the mold, shake and vibrate a few times

    

15. 15 Preheat the oven to 135 degrees and place the lower layer

    

16. 16 After baking for 35 minutes, increase the temperature to 160 degrees and bake for another 35 minutes

    

17. 17 It takes 70 minutes to take it out of the oven and half an hour to remove from the mold