10 Inch Pumpkin Mold Cake

10 Inch Pumpkin Mold Cake

by Brother Xin's mother (from Tencent.)

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

Baking at home is simple and delicious! The smell of baked goodies is floating in the home of love to death. The home is filled with a box of flour and all kinds of molds. I can’t put it down. I chose "Xinliang" flour, and I feel that it has a complete variety, and the corresponding pastry making is easier to succeed. This time I used a 10-inch pumpkin mold and finished it without any pressure.

Ingredients

10 Inch Pumpkin Mold Cake

1. First, take the eggs and milk out of the refrigerator to warm up, and weigh the rest of the ingredients for later use~

10 Inch Pumpkin Mold Cake recipe

2. Separate the eggs~

10 Inch Pumpkin Mold Cake recipe

3. Add sugar to the egg yolk~

10 Inch Pumpkin Mold Cake recipe

4. Milk and corn oil need to be added gradually, stirring while adding~

10 Inch Pumpkin Mold Cake recipe

5. Sift in the cake flour~

10 Inch Pumpkin Mold Cake recipe

6. Using the cutting and mixing method, mix the egg yolk batter and set aside~

10 Inch Pumpkin Mold Cake recipe

7. Drop the egg whites into lemon juice and add salt~

10 Inch Pumpkin Mold Cake recipe

8. Add 1/3 fine sugar~

10 Inch Pumpkin Mold Cake recipe

9. Add sugar again when it's turned into a big fish-eye bubble~

10 Inch Pumpkin Mold Cake recipe

10. The last time sugar is added to the small fish-eye bubble. Stir the meringue until it is straight~

10 Inch Pumpkin Mold Cake recipe

11. Take the second meringue and add the egg yolk paste and mix it~

10 Inch Pumpkin Mold Cake recipe

12. Finally, pour all the meringue into the egg yolk basin and mix well. Wrap the mold in tin foil and pour the batter. Preheat the oven~

10 Inch Pumpkin Mold Cake recipe

13. Fire up and down in the oven, 180 degrees, 30 minutes. After the oven is out, it will be inverted and demoulded~

10 Inch Pumpkin Mold Cake recipe

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