Ingredients
Egg yolk paste
3 egg yolks, 8 grams of caster sugar, 23 grams of milk, 35 grams of corn oil, 66 grams of pumpkin puree, 55 grams of cake flour
Meringue
3 egg whites 25g fine sugar
Steps
Step 1
Peel and devein the pumpkin Cut into small pieces, steam in a pot and press into puree for later use
Step 2
Separate the egg yolk and egg white, cover the egg white with plastic wrap and put it in the refrigerator in advance to freeze until the edges are ice slag. Preheat in the oven at 160 degrees Add hot egg yolks, sugar and pumpkin puree and stir evenly with a hand whisk
Step 3
Add corn oil and milk in turn and stir evenly
Step 4
Sift in the low flour,
Step 5
Stir in a zigzag pattern until there is no dry powder, and use a spatula to stir until the batter is fine and smooth
Step 6
Take out the frozen egg whites
Step 7
When the egg whites are whipped at high speed and there are thick bubbles, add 1/3 of the fine sugar and continue whipping. . When the meringue gradually thickens and lines appear, add sugar for the second time and continue beating. When the meringue texture becomes more obvious, add the remaining sugar and continue beating at low speed until the sticky sharp corners droop.
Step 8
Take one-third of the meringue and egg yolks Mix the paste evenly
Step 9
Pour the meringue bowl back,
Step 10
Continue to mix evenly from bottom to top< /p>
Step 11
Put the cake batter into a 15cm hollow mold and shake gently to distribute the batter evenly
Step 12
Put it in the oven For the middle and lower layers, bake the upper and lower tubes at 160 degrees for 36 minutes
Step 13
After coming out of the oven, shake it lightly and invert it onto a wine bottle to cool
Step 14
p>After cooling, carefully peel off the mold from all sides of the cake with your hands, or use a demoulding knife to remove the mold
Tips for Pumpkin Chiffon Cake
Attached is an 18 cm Mold weight
5 eggs, 58 grams of oil, 38 grams of milk, 38 grams of pumpkin puree, 110 grams of powder, 90 grams of sugar, 14+41 grams