Ingredients ?

Egg yolk batter

Egg yolks 3

Fine sugar 8 grams

Milk 23 grams

Corn oil 35 grams

Pumpkin puree 66 grams

Low flour 55 grams

Egg white frosting

Egg whites 3

Fine sugar 25 grams

Pumpkin chiffon cake How to make ?

Pumpkin peeled and pith cut into small pieces on the pot steamed and pressed into a puree standby

Egg yolks and egg whites separated, egg whites covered with plastic wrap in the refrigerator ahead of time in the freezer until the edge of the state of the ice crumbs

The oven is preheated at 160 degrees

Egg yolks plus sugar and pumpkin puree with a hand whisk to mix well

Added in turn to the corn oil, milk

Stirred well

Sift in the low-flour,

Zigzag mix until no dry powder, use a spatula to mix until fine and smooth batter

Take out the frozen ice out of the egg white

High-speed whisking egg whites with coarse bubbles can be added to the 1/3 of the sugar to continue to whisk.

When the meringue thickens, add sugar for a second time and continue whisking.

When the lines of the meringue become more pronounced, add the remaining sugar and continue to beat on low speed to create a thick, sharp droop

Take one-third of the meringue and mix with the egg yolks

Pour it back into the meringue bowl

Continue to mix from the bottom up

Place the cake batter into a 15-cm hollow mold

Vibrate the cake gently to distribute the batter evenly

Shake gently to make sure the cake batter is evenly distributed

This will help to reduce the amount of air bubbles.


Place the cake in the lower middle of the oven and bake at 160 degrees for 36 minutes

Remove the cake from the oven and invert it onto a bottle to cool

After it has cooled down, carefully release the cake from the mold by hand around the circumference of the cake, or use a paring knife to release the cake from the mold

Attachment: 18cm mold

Eggs, 5 Oil, 58g Milk, 38g Pumpkin Puree 58g milk 38g pumpkin puree 110g flour 90g sugar 14+41g

This is the first time I've ever made a cake with a pumpkin puree.