Pumpkin Chiffon Fruit Cake

Name: Pumpkin Chiffon Fruit Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 3 pcs egg; 30g Corn oil; 70g Caster sugar; 1 Kiwi; Some Light cream; 50g pumpkin; 50g milk

by Hui Yaner

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have made cakes dozens of times, and I don't know if I am limited or born out of this material. Counting back and forth only counts so many times to make delicious. I personally think that the cake made by adding pumpkin or corn juice to the cake is much more moist and delicious than the unadded cake. No, today I’m tossing again. I made a pumpkin chiffon and decorated the cake. It’s also pretty. What’s happier, it’s also delicious.”

Ingredients

80g Low-gluten Flour
3 pcs Egg
30g Corn Oil
70g Caster Sugar
1 Kiwi
Some Light Cream
50g Pumpkin
50g Milk

Pumpkin Chiffon Fruit Cake

1. Prepare the ingredients, sift the flour, and steam the pumpkin to make pumpkin puree for later use.

2. The egg yolks and egg whites are placed separately into a clean, water- and oil-free dish. Add a few drops of white vinegar and a little salt to the egg whites, and add granulated sugar three times to beat them into a moist foaming state.

3. Add the egg yolks with fine sugar and beat well, then add milk and corn oil and mix well.

4. Sift in the flour and stir into a grainless, uniform batter, add the steamed and mashed pumpkin puree and mix well.

5. Put the 3 minutes 1 egg white into the egg yolk batter, mix it gently with a rubber knife, then pour the mixed batter back into the egg white plate, and continue to stir evenly from bottom to top.

6. Preheat the oven, put the mixed batter into the middle of the oven, and fire up and down. 170 degrees, 40 minutes. Bake the cake upside down and let cool and cut into pieces.