#aca Baking Star Competition# Pumpkin Chiffon Cake
1.
Peel and seed the pumpkin, cut into thin slices, and put in a bowl.
2.
Put it in a steamer and steam until soft.
3.
Take out the pumpkin, let it cool completely, and grind it into pumpkin puree with a spoon.
4.
Add 3 egg yolks, corn oil, and vanilla extract and mix well.
5.
Sift in low-gluten flour and cornstarch.
6.
Stir it into a smooth batter. (Pumpkin produces a lot of water. According to the condition of the water, milk or clean water is not added. I didn't add it because of the high water content.)
7.
Beat the egg whites into a basin without water and oil, and add white vinegar.
8.
Beat the egg whites at low speed until thick bubbles are produced.
9.
Add one-third of the white sugar and beat at high speed.
10.
Add the remaining white sugar in two portions and beat until stiff foaming.
11.
Take one third of the egg white and put it in the pumpkin paste.
12.
Stir evenly.
13.
Pour the pumpkin paste into the egg whites.
14.
Stir evenly.
15.
Pour in the chopped almonds.
16.
Stir slightly and pour into the cake mold. Mine is an 8-inch live bottom cake mold.
17.
Preheat the oven and heat up and down at 150 degrees for 45 minutes.
18.
After baking, take out the inverted button and let it cool.
19.
Let it cool completely and demould.
20.
Cut it together.
21.
There is no collapse.
22.
Let's eat~
Tips:
1. Pumpkin produces a lot of water. According to the situation of the water, no milk or water is added. Because of the high water content, I didn't add it.
2. The oven settings are for reference only.
