Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

Introduction:

"For the first time, I tried to make Qifeng with pumpkin, and the effect was good. The amount of water in pumpkin and the cake made were wetter than ordinary Qifeng, and the taste was soft, continuous and delicious."

Production steps:

Step 1: 5 eggs, egg yolk protein separation, protein with a few drops of lemon juice.

Step 2: beat the egg white with a beater until thick, then add sugar (50g).

Step 3: beat the egg white to dry foam. When lifting the beater, the egg white can pull out a small and upright sharp corner.

Step 4: yolk separation.

Step 5: add pumpkin puree into the egg yolk (pumpkin puree: cut the pumpkin into pieces, steam it and beat it into puree with blender).

Step 6: add edible oil and remaining sugar (30g), stir well.

Step 7: add the sifted low gluten powder.

Step 8: gently mix with a rubber scraper.

Step 9: divide the egg yolk paste into the protein and mix well.

Step 10: pour the mixed cake paste into the mold, smooth, shake a few times, and eliminate some bubbles.

Step 11: preheat the oven, bake in the oven, lower layer, 170 ° for 30 minutes.

Step 12: take it out after baking, turn it upside down, let it cool and demould.

Materials required:

Eggs: 5

Sugar: 80g

Low gluten flour: 110g

Pumpkin puree: 160g

Oil: 35g

Lemon juice: a few drops

Note: the baking time and temperature should be adjusted according to your own oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet