Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

1. Prepare all the ingredients for making pumpkin chiffon

2. Peel the pumpkin and cut into slices

3. Put it on the pot and steam it

4. Use a food processor to beat the steamed pumpkin into pumpkin puree for later use

5. Divide the eggs into the egg whites and yolks (note that the egg whites must be water-free and oil-free!)

6. First make the egg yolk paste: add 20 grams of fine sugar to the egg yolk and stir evenly

7. Then slowly add corn oil, stirring slowly while adding

8. Pour the milk and mix well

9. Add pumpkin puree and stir well

10. Sift in low-gluten flour

11. Stir slowly and evenly (do not over-mix, so as to prevent the flour from becoming gluten)

12. In order to make the egg yolk paste more delicate, sieve the egg yolk paste again

13. The sifted egg yolk paste is set aside for later use

14. Then start to make the egg white paste: squeeze a few drops of lemon juice into the egg white bowl

15. Start to beat the egg whites, add 80 grams of fine sugar in 3 times

16. For the first time, when the egg whites are in the form of fish-eye bubbles, add 1/3 of the fine sugar, and then continue to beat

17. For the second time, when the egg whites are thicker, add 1/3 fine sugar

18. For the third time, when there are obvious lines on the surface of the egg white, add the last 1/3 of the fine sugar

19. Continue to beat until the egg whites are in a dry foaming state, that is, when the egg whites can pull up a small upright corner, the whisking is complete (the whole process of whisking is about 12 minutes)

20. Mix the meringue paste into the egg yolk paste three times, and use a spatula to mix well

21. All mixed cake batter

22. Pour the cake batter slowly into the chiffon mold, about 8 minutes full

23. Use chopsticks to make a circle in the middle of the cake batter to remove small bubbles

24. Gently shake the mold to make bubbles

25. Put the mold in the baking tray

26. Preheat the oven at 150 degrees, put the baking tray in the middle and lower level of the oven, bake for 50 minutes and it will be out of the oven

27. After being baked, it is quickly out of the oven and buckled on the net rack, and then demoulded after cooling (be careful not to burn)

Tips:

1. When mixing the egg yolk paste, be sure to mix it until there is no dry powder particles, and it is smooth and smooth, but remember not to over-mix it to avoid the flour becoming gluten;
2. Sifting can make the egg yolk paste more delicate and smooth;
3. When whisking the egg whites, use the slow speed of the electric whisk to slowly whisk to a dry foaming state;
4. Adding egg whites with lemon juice can make the egg white paste difficult to defoam quickly;
5. For the eggs used by Chiffon, it is recommended to use normal temperature eggs, which can make the whipped meringue more stable, not easy to defoam, and the finished product has a softer taste.