Pumpkin chiffon cake
Overview
It was the first time I tried to make a cake with pumpkin puree, and it was a great success. The cake still expanded after baking without shrinking. Especially the bright yellow color was very beautiful and tasted very soft. It was more delicious than the pure wheat flour chiffon cake I made before.
Tags
Ingredients
Steps
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Weigh and prepare all the ingredients. Steam the pumpkin in advance and mash it with a spoon while it's still hot.
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Separate the egg whites from the egg yolks, and the bowl containing the egg whites should be free of oil and water. (Today I came across a double yolk egg)
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Add 20g of sugar to the egg yolks and mix well with a whisk.
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Add the vegetable oil in three batches, stirring thoroughly each time before adding the next batch.
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Add pumpkin puree to the beaten egg yolk liquid and mix well.
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Sift in cake flour.
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Beat the egg yolk paste and set it aside for later use.
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Add lemon juice to the egg whites, beat with an electric egg beater, beat at low speed until the fish eyes are foamy, add 1/3 of the fine sugar.
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Whip at high speed, then add the remaining sugar in two batches until it reaches dry peaks (lift the whisk to pull out straight peaks)
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Add 1/3 of the egg whites to the egg yolk batter, and use a rubber spatula to stir up and down to mix evenly.
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Pour the evenly mixed batter into the remaining egg whites, and then mix evenly using irregular techniques.
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Mixed cake batter.
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Pour the cake batter into the cake mold and shake it vigorously a few times to knock out any big air bubbles.
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Preheat the oven to 150 degrees, with upper and lower heat, for 60 minutes. Place the middle layer in the cake mold.
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After the baked cake is baked, place it upside down on the grill.
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It was a success and the cake did not shrink until it was baked.
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Unmold after cooling.
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Cut into pieces and eat. It's sweet, soft and delicious.
