Pumpkin chiffon cake

Overview

Since I have been making chiffon for many days, now that I have mastered the recipe of chiffon, making this pumpkin chiffon cake is easy and hits the mark in one click. There is no pressure anymore. The golden pumpkin chiffon cake looks particularly beautiful

Tags

• baking
• chiffon cake
• caster sugar (for egg whites)
• egg
• fine sugar (for egg yolks)
• low gluten flour
• pumpkin puree
• salad oil
• lemon juice

Ingredients

Steps

1. 1 First, you need to peel an appropriate amount of pumpkin and cut it into small pieces. Steam it in a pot for ten or twenty minutes until it is cooked and soft. Use a spoon to crush the pumpkin into a puree while it is still hot. Cool it and set aside

   

2. 2 Weigh the required ingredients. Here, pumpkin puree is used instead of milk. Because pumpkin itself is sweet, the powdered sugar is reduced. The pumpkin puree needs to be cooled before use. The egg is a large shell with a weight of 65-70 grams

   

3. 3 Take two clean containers. The container containing the egg whites must be oil-free and water-free. Separate the egg whites and egg yolks. Add a few drops of lemon juice to the egg whites. Lemon juice can help the egg whites to be more stable and less prone to defoaming. You can use white vinegar or cream of tartar instead

   

4. 4 Add the fine sugar to the egg whites in three batches and beat until stiff peaks form. Please refer to my previous recipe for details on how to beat the egg whites. The egg whites should be beaten until firm and delicate sharp corners can be drawn out by lifting the whisk

   

5. 5 Preheat the oven to 120 degrees and lower the heat to 160 degrees. Add 7 grams of fine sugar to the egg yolks, beat well with a whisk at low speed, then add salad oil and beat well,

   

6. 6 Add pumpkin puree to egg yolks and beat well

   

7. 7 Sift low-gluten flour into the egg yolk paste

   

8. 8 Use a whisk at low speed to beat evenly or use a spatula to mix evenly into a particle-free paste. When using a whisk to mix flour, be sure to stir it first before beating, and then turn it on and off. Once the beater is evenly mixed, do not continue to stir, so as not to cause the gluten in the batter to affect the taste of the cake

   

9. 9 Add one-third of the beaten egg white into the pumpkin egg yolk paste, and mix evenly

   

10. 10 Pour the mixed batter back into the remaining egg whites and mix evenly

    

11. 11 Mixed cake batter, as shown in the picture

    

12. 12 Pour the cake batter into the six-inch cake mold, lift the cake mold to the level of the countertop and shake it a few times. In the preheated oven, turn the heat up to 120 degrees and lower the heat to 160 degrees for 20 minutes. Then adjust the heat up and down to 150 degrees and continue baking for 20 minutes.

    

13. 13 After coming out of the oven, drop it a few times and flip it upside down immediately, then remove from the mold after cooling

    

14. 14 It’s golden and beautiful, and the organization is good

    

15. 15 Pumpkin chiffon cake