Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

by tina Qingtan Liying

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

The chiffon made from pumpkins has a good color and is delicious too!

Ingredients

Pumpkin Chiffon Cake

1. Peel and seed pumpkin, cut into small pieces

Pumpkin Chiffon Cake recipe

2. Put it in a pot, keep it in water, and steam for 8 minutes

Pumpkin Chiffon Cake recipe

3. Use a cooking stick to puree the steamed pumpkin for use

Pumpkin Chiffon Cake recipe

4. Separate the protein and egg yolk, beat the egg yolk with an electric whisk until the color is thick and whitish

Pumpkin Chiffon Cake recipe

5. Add corn oil, milk, and mix well

Pumpkin Chiffon Cake recipe

6. Add pumpkin puree and mix well

Pumpkin Chiffon Cake recipe

7. Add the low powder that has been sieved twice and mix well

Pumpkin Chiffon Cake recipe

8. Beat the egg whites with an electric whisk until thick foam

Pumpkin Chiffon Cake recipe

9. Add granulated sugar three times and beat until dry and foamy

Pumpkin Chiffon Cake recipe

10. Take 1/3 of the meringue into the egg yolk paste bowl, stir evenly

Pumpkin Chiffon Cake recipe

11. Then pour all the egg yolk paste into the meringue basin and stir evenly

Pumpkin Chiffon Cake recipe

12. Pour into the mold, lift the mold, and shake it three times on the table to produce large bubbles

Pumpkin Chiffon Cake recipe

13. Put into the preheated oven, middle and lower level, 150 degrees, upper and lower fire, 60 minutes

Pumpkin Chiffon Cake recipe

14. After baking, take out the inverted button immediately and release it when it cools slightly

Pumpkin Chiffon Cake recipe

Tips:

New oven, the temperature is a bit high, try 140 degrees next time

Comments

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