Ingredients? Egg yolk paste, 3 caster sugar, 8 grams of milk, 23 grams of corn oil, 35 grams of pumpkin puree, 66 grams of cake flour, 55 grams of meringue, 3 caster sugar, 25 grams of pumpkin. How to make chiffon cake? Peel the pumpkin, remove the flesh and cut into small pieces.

Put the pieces in a pot, steam them and press them into puree. Separate the egg yolks and egg whites for later use. Cover the egg whites with plastic wrap and put them in the refrigerator in advance to quickly freeze until the edges are like ice. Preheat the egg yolks at 160 degrees in the oven. Add sugar and pumpkin puree. Stir evenly with a manual egg beater. Add corn oil,

Stir the milk evenly and sift in the low flour. Stir in a zigzag pattern until there is no dry powder. Use a spatula to stir until it becomes a fine and smooth batter. Take out the frozen egg whites and beat them at high speed. When there are thick bubbles in the egg whites, add 1/3 of the fine sugar and continue.

Whip.

When the meringue gradually thickens and lines appear, add sugar for the second time and continue beating.