Pumpkin chiffon cake
Overview
Last time I made a cranberry chiffon, because there was no lemon juice and it did not create an acidic environment for the egg whites, the chiffon was not very successful. It was indeed a crazy cake worthy of the name. However, I went to the supermarket with my mother yesterday afternoon and bought a bottle of white vinegar. Today I continued to challenge Qifeng. This time I was much more successful. The surface did not collapse. I am so happy~
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Ingredients
Steps
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Peel and seed the pumpkin, cut into thin slices and place in a bowl.
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Place in a steamer and steam over high heat until soft.
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Take out the pumpkin, let it cool completely and crush it into puree with a spoon.
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Add 3 egg yolks, corn oil, and vanilla essence, and stir evenly.
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Sift in cake flour and cornstarch.
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Stir into a smooth batter. (Pumpkin produces a lot of water, so add it according to the water production. Do not add milk or water. Mine has more water, so I didn’t add it.)
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Beat the egg whites into a water-free and oil-free basin and add white vinegar.
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Beat the egg whites at low speed until rough peaks form.
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Add one-third of the sugar and beat at high speed.
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Add the remaining sugar in two batches and beat until stiff peaks form.
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Take one-third of the egg whites and put it into the pumpkin paste.
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Mix well.
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Pour pumpkin paste into egg whites.
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Mix well.
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Pour in chopped almonds.
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Stir briefly and pour into cake mold. Mine is an 8-inch removable base cake mold.
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Preheat the oven to 150 degrees for 45 minutes.
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After baking, take it out and let it cool.
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Unmold after completely cooling.
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Cut a piece off.
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No collapse.
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Let’s eat~
