Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

Introduction:

"Pumpkin is rich in carotene and vitamin C, which can strengthen spleen, prevent gastritis, prevent night blindness, protect liver, make skin tender, and neutralize carcinogens. The Chifeng cake with pumpkin is very beautiful in color and taste

Production steps:

Step 1: prepare the materials, steam the pumpkin in advance and press it into mud

Step 2: add two drops of white vinegar to the protein, add sugar in several times, and beat until dry foaming

Step 3: separate the egg white and yolk, add edible oil into the yolk and stir evenly

Step 4: add pumpkin puree and stir well

Step 5: sift in flour, mix well, pour in proper amount of black sesame, mix well

Step 6: take the egg yolk batter and mix it evenly

Step 7: pour the evenly mixed cake paste into the mold, knock and shake the bubbles inside, preheat the oven at 165 ℃ and bake for 50 minutes

Step 8: turn it upside down and cool it out

Materials required:

Eggs: 2

Flour: 40g

White granulated sugar: 30g

White vinegar: right amount

Pumpkin puree: 80g

Black Sesame: right amount

Edible oil: 20g

Note: 1. Because you don't like the sweet taste, there is no sugar in the yolk, so you can adjust it according to your personal taste. 2. After the cake comes out of the oven, knock a few times on the table to shake out the heat inside, and then turn it upside down to avoid collapse. 3. Pay attention to the method of mixing the cake paste to avoid defoaming. In fact, the protein is sent in place, which can be avoided

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet