Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

by Sister Guoming

4.8 (1)







Chiffon cake, I don't know how many people are mad. I'm okay, after making enough of 20, I basically didn't miss it. Over the years, even when I ate and took classes and also served as class tea, I have made a total of hundred chiffon cakes, but I can't say too much, and there are some occasions when they are baked and cracked, but the proportion is very high. small. There are several key points for success: 1. Is the dry and wet material balance of the formula good (that is, the consistency of the batter is appropriate). 2. The method of operation should be correct (such as whether the egg whites are in place, whether the batter has tendons, whether the mixing is defoaming). 3. The temperature and time of baking (compared to the baking standard of some formulas, the temperature is lower and the time is longer, which is now recognized by many Chiffon experts).
Today's formula is more watery, using a lot of pumpkin, and there is no baking powder. It is more suitable to use a hollow mold. Ordinary round molds have a large area and inevitably collapse when there is too much water, and the baking time is long. The hollow mold conducts heat more evenly, because it is supported by the chimney, the moisture can still expand very high, and the temperature can be higher, and the baking time can be saved. The disadvantage is that the surface must be cracked, because the area of the ring-shaped surface is reduced, and it is natural that the top will crack when it expands. In addition, it is a little troublesome to demold the hollow mold. Use a stripper knife or a thin bamboo stick to carefully peel off the chimney.


Pumpkin Chiffon Cake

1. Peel the pumpkin, remove the flesh and cut into pieces, steam it in the microwave, take 100 grams and beat evenly with a whisk; add egg yolk and fine sugar to the pumpkin, mix and beat evenly, add the salad oil in three times, and mix well each time. Add milk and mix well; sieve the flour and add it to the egg yolk pumpkin puree, mix well into pumpkin batter, preheat the oven to 180 degrees

Pumpkin Chiffon Cake recipe

2. Whip the egg whites, add fine sugar three times during the process, until it reaches 9 minutes of frothing; divide the egg whites three times into the pumpkin egg yolk batter and mix them evenly, pour into the mold, put in the lower part of the oven, and bake up and down for about 45 minutes

Pumpkin Chiffon Cake recipe

3. Take it out immediately after baking, put it upside down on the grilling net and let it cool, then demould

Pumpkin Chiffon Cake recipe


Pumpkins may have different steaming times for different varieties, and the moisture content after steaming is different, so the amount of milk added is uncertain. Basically, the pumpkin puree can be stirred and the spoon is not too sticky.


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