Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

1. Prepare the required raw materials and molds.

2. Separate the egg whites and egg yolks and place them in a water- and oil-free container.

3. Add 1/3 of the fine granulated sugar to the egg yolk and stir evenly until the sugar melts.

4. Add vegetable oil and continue stirring until fully emulsified.

5. Add pumpkin puree and stir well.

6. Sift in low-gluten flour, stir evenly in a "Z" shape with a manual whisk until there are no particles.

7. Add the remaining fine sugar to the egg white three times and beat it with an electric whisk until it is dry and wet (as shown in the picture).

8. Take 1/3 of the beaten egg white to the egg yolk paste.

9. Stir evenly with a spatula.

10. Pour into the remaining whipped egg whites.

11. Stir evenly with a spatula to form a smooth and delicate batter.

12. Pour it into the mold from a high place, shake off the surface bubbles.

13. Put it in a preheated oven at 150 degrees for 50 minutes.

14. Immediately after being released.

15. Remove the mold after the cake is thoroughly cooled.

Tips:

1. The pumpkin is best to be mashed in a microwave oven to reduce a lot of moisture.
2. The pumpkin puree I use is similar to thick yogurt. The pumpkin puree you use is too thick or too thin. Please increase or decrease the amount or add some milk as appropriate.
3. Please adjust the baking time and temperature according to the actual situation of your own oven. Because pumpkin puree is added to the batter, it takes 5-10 minutes longer than ordinary chiffon cakes, otherwise the middle is easy to be unripe.
4. Don't reduce the amount of sugar, otherwise it will affect the egg whites. The amount of sugar I use, the baked cake will not be too sweet.
5. The amount given in the formula is the amount of a 15CM round movable bottom mold in rose color, and the amount of an ordinary round 6-inch mold.