Pumpkin chiffon cake

Overview

This recipe is for a 15cm hollow mold. The family can’t eat too much, but there are only 18cm molds. Although the finished product is not very high, it does not affect the appearance and taste at all!

Tags

• baking
• corn oil
• egg white
• egg yolk
• low gluten flour
• pumpkin puree
• whipping cream
• white sugar (egg white)
• white sugar (egg yolk)
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, put the egg whites into a clean container that is water-free and oil-free, and store it in the refrigerator for later use!

   

2. 2 Add egg yolks to milk and mix well, add corn oil and mix well, add sugar and mix well.

   

3. 3 Add pumpkin puree and mix well

   

4. 4 Sift in low-gluten flour

   

5. 5 The correct technique is to use a spatula to make a "zig" pattern to cut and mix evenly. Do not make circles to avoid gluten in the batter.

   

6. 6 Wrong approach

   

7. 7 After taking out the egg whites, add a little lemon juice or white vinegar, beat with a whisk until foamy, then add 1/3 of the sugar

   

8. 8 Beat until thick and then add 1/3 sugar

   

9. 9 Beat until slight texture appears. Add the remaining sugar and set the whisk to low speed

   

10. 10 Lift the egg beater and the egg white batter will have short and hard tips. This is the best state for making chiffon cake, that is, dry foaming!

    

11. 11 Pour 1/3 of the egg white batter into the egg yolk batter, use a spatula similar to stir-frying, and stir evenly from the bottom up.

    

12. 12 Pour the mixed egg batter into the remaining egg white batter, use a spatula to stir evenly from the bottom up, similar to stir-frying. Be sure to do so gently and quickly, and do not stir in rough circles to prevent the egg batter from defoaming.

    

13. 13 The mixed egg batter is light and delicate

    

14. 14 Pour it into the mold from a high place, gently shake out the big bubbles, and place it in the third rack of the preheated oven. (This recipe is for a 15cm hollow mold. The family can’t eat too much. However, the mold is 18cm, so the finished product does not climb very high, but it still does not affect the appearance and taste)

    

15. 15 Take it out immediately after baking, shake it a few times on a clean floor to release the heat, turn it upside down and let it cool.

    

16. 16 It can be eaten directly, or can be topped with whipped cream and cake crumbs for decoration! Beautiful!

    

17. 17 Finished product

    

18. 18 Finished product