Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

1. Peel the pumpkin, cut into small pieces, and steam for about 25 minutes.

2. Mash the steamed pumpkin puree with a spoon and let it cool for later use.

3. First, separate the egg whites and egg yolks and put them in two oil- and water-free basins.

4. Add egg yolks to pumpkin puree

5. Add salad oil

6. Stir evenly with a manual whisk

7. Sift in the flour, and stir until there are no flour particles.

8. Stir until there are no flour particles and set aside for later use.

9. Add 6 drops of lemon juice to the egg whites and start whipping the egg whites at medium and high speed.

10. When the egg whites are soaked in the fish tail, add 1/3 of the fine sugar and continue to beat

11. When the foam is thick and fine, add 1/3 of the fine sugar and continue to beat

12. When the egg whites have obvious lines, add the remaining 1/3 of the sugar and continue to beat.

13. Finally, when the egg whites are foamed (that is, when the egg beater is lifted, the meringue can stand up short and upright with small points). Then the meringue is finished.

14. Take 1/3 of the meringue and add it to the egg yolk paste

15. Stir evenly with a rubber spatula or cut and mix until no meringue is visible.

16. Pour the stirred batter into the remaining meringue.

17. Stir evenly with a rubber spatula or cutting and mixing until no meringue is visible.

18. Pour the mixed batter into a water-free and oil-free mold, insert the batter clock with chopsticks and make a few circles.

19. Then hold the edge of the mold with both hands and shake it down from 10cm to produce large bubbles.

20. Then put it into the bottom of the oven that has been preheated and heated to 160 degrees, and bake for about 50-60 minutes.

21. Immediately after baking, take out the cake and shake it twice to exhaust the heat, and then buckle upside down to let cool.

22. When the cake is completely cooled, it can be demoulded and eaten~

23. Finished product