10 Inch Pumpkin Mold Cake

by Brother Xin's mother (from Tencent.)

4.7 (1)

Favorite

6

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~

2. Separate the eggs~

3. Add sugar to the egg yolk~

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

5. Sift in the cake flour~

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

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

8. Add 1/3 fine sugar~

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

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

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

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~

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

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