Pumpkin Chiffon Cake

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.

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

8. Use an electric whisk to beat until dry.

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

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

Pumpkin Chiffon Cake recipe

14. Cut into pieces.

Pumpkin Chiffon Cake recipe

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