Pumpkin Country Cake
Overview
Oil-free and water-free sponge cake with added pumpkin puree, egg separation operation, the finished product has a light taste and looks like country bread
Tags
Ingredients
Steps
-
To prepare the ingredients, pumpkin puree is made from steamed pumpkin in advance, pressed into the puree, added with an appropriate amount of sugar, and stir-fried in a pan. You can control the sweetness by yourself;
-
Put the egg yolks, pumpkin puree, and granulated sugar in a large bowl. Mix the flour and cornstarch and sift. Use the cake function in the oven and preheat the upper and lower tubes to 170 degrees
-
Beat the egg yolks with a whisk until emulsified
-
Add a few drops of lemon juice to the egg whites, beat with a whisk until the foam is fine, add fine sugar all at once,
-
Turn the egg beater from low speed to high speed, then to low speed, and beat the meringue until it reaches stiff peaks
-
Take 1/3 of the meringue and put it into the egg yolk paste
-
Use a spatula to cut and mix well, then pour into the remaining meringue
-
After roughly cutting and mixing evenly, sift in the low flour and stir until no dry powder is visible
-
Line a baking pan with oil paper in advance, pour the batter into the baking pan, and use a spatula to pile up the cake batter into a round ball
-
Use a small flour sieve to sift the mixed flour and powdered sugar on the surface of the cake, and use a spatula to draw marks on the surface
-
Place the baking pan into the preheated oven, place it on the bottom shelf, and bake for 20 minutes until the cracks in the cake are colored, then take out the baking pan
-
Put the light cream, powdered sugar, and pumpkin puree into a large bowl, beat with a whisk until 8 points
-
After the cake has been completely cooled, cut it in the middle, put the whipped pumpkin whipped cream on it, and spread it with a spatula until it is thick in the middle and thin around the edges
-
Close the cut cake and put it in the refrigerator for about an hour. Then take it out and cut it and enjoy
