Pumpkin chiffon cake

Overview

There are so many things I want to do that I don’t even know where to start. Wandering, entangled. . . Finally, I decided to finish Teacher Meng’s pumpkin chiffon cake before the pumpkin was completely killed. This cake has been adapted N times, but the original version has never been made. Now that pumpkins and apples are available, it seems a pity not to seize the opportunity to get the original version. However, it is still not completely original. Because there is no orange juice. Although oranges seem to be on the market, it seems too troublesome to buy one right away. Orange juice should work too, right? Oranges are also citrus fruits, and they are piled on the table, within easy reach, making them even more ready. Whether it's pumpkin, apple, or orange juice, it's just a little bit. However, such a small amount can bring a big difference in texture and color to the cake. I just accidentally turned up the heat. I wonder why it colored so quickly and cracked like a flower. If it can't be repaired, then let it crack. Simply make it a darker color. Thick skin is the most fragrant.

Tags

• baking
• apple puree
• baking powder
• cake flour
• corn oil
• cream of tartar
• egg yolk
• orange juice
• pumpkin puree
• fine sugar
• protein
• salt

Ingredients

Steps

1. 1 Ingredients: 25g pumpkin puree, 25g orange juice, 30g egg yolk, 40g caster sugar, 22g corn oil, 45g low-gluten flour, 70g egg white, 1/2 tsp baking powder, 20g apple puree, 1/8 tsp salt, 1/8 tsp cream of tartar

   

2. 2 Steam the pumpkin and mash it into puree, add orange juice

   

3. 3 Mix well and set aside

   

4. 4 Add 10 grams of fine sugar to the egg yolks

   

5. 5 Mix well

   

6. 6 Peel the apples and grate them into puree

   

7. 7 Add to egg yolk

   

8. 8 Then add pumpkin puree and corn oil respectively

   

9. 9 Mix well

   

10. 10 Mix low-gluten flour and baking powder and sift into the egg yolk liquid

    

11. 11 Gently mix into a uniform batter

    

12. 12 Pour the cream of tartar into the remaining sugar and mix well

    

13. 13 Beat the egg whites until they form a rough peak, then add the cream of tartar and sugar mixture in three batches and beat

    

14. 14 It becomes a 9 distribution state with a small curved hook

    

15. 15 Take one-third of the egg whites and add it to the batter

    

16. 16 Mix well

    

17. 17 Pour back into egg whites

    

18. 18 Mix well

    

19. 19 Pour into a 6-inch removable bottom mold

    

20. 20 Flatten the surface and make big bubbles

    

21. 21 Put it in the oven, middle and lower layers, set the upper heat to 130 degrees and the lower heat to 140 degrees, bake for about 45 minutes

    

22. 22 Discount immediately after release

    

23. 23 Turn over after cooling

    

24. 24 Demold

    

25. 25 Cut into pieces and eat