Pumpkin Chiffon Cake

by I love baking

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pumpkin is sweet, delicious and nutritious. It is one of our common vegetable melons. Steam it into pumpkin puree and add it to the cake. The amount of fine sugar in the recipe can also be reduced. It is especially suitable for the elderly and children as a dessert. It is very soft and delicate. "

Ingredients

Pumpkin Chiffon Cake

1. Peel the pumpkin and cut into small pieces.

2. Put it in a pot and steam for 15 minutes on high heat, then use a spoon to puree it for later use.

3. Separate the egg whites and yolks, and mix the egg yolks + milk + sugar with a manual whisk.

4. Then add salad oil and pumpkin puree and mix well.

5. Finally, sift in low-gluten flour and mix well.

6. Set aside, the egg yolk part is ready for use.

7. Keep the egg white + caster sugar + a few drops of lemon juice in the refrigerator.

8. Use an electric whisk to beat until dry.

9. Put one-third of the meringue into the egg yolk paste, mix well, and mix from bottom to top.

10. Then pour it into the remaining meringue and mix well.

11. Pour into the hollow mold, 8 minutes full.

12. Put it in the preheated oven, heat up and down at 150 degrees, and bake for 40 minutes.

13. It is out of the oven, and then demoulded when it is cool.

14. Cut into pieces.

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