Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

1. The pumpkin is peeled, steamed, and pureed in a food processor.

2. Separate the yolk and egg whites.

3. The egg whites should be oil-free and water-free.

4. Add sugar to the egg yolk and beat well.

5. Add corn oil and beat until the eggs and oil are fully emulsified.

6. Add pumpkin puree and stir well.

7. Sift in low-gluten flour.

8. Use irregular techniques to mix into a smooth and delicate batter.

9. Dry clean the grapes.

10. Add sugar to the egg whites three times and beat them with a whisk until dry foaming. Lift the whisk to pull out the upright sharp corners.

11. Put one-third of the meringue into the egg yolk batter and use a rubber spatula to gently and quickly turn up and down to form a cake batter.

12. Pour the cake batter and raisins into the meringue, and mix up and down again.

13. The mixed cake batter.

14. Pour it into the cake mold and shake it vigorously on the table to remove large bubbles.

15. Preheat the oven, fire up and down at 120 degrees, lower the floor, and bake for 60 minutes.

16. Take out the baked cake and shake it on the table a few times to shake out the heat in the cake, and then buckle it upside down on the baking net.

17. Demould after cooling.

Tips:

1. The temperature and time of baking should be adjusted according to the situation of your own oven.
2. Pumpkin puree has different water content and should be added as appropriate.