Pumpkin Chiffon Cake
Pumpkin is sweet, flavorful, and nutritious, making it a familiar ingredient in many kitchens. Once steamed and pureed into a smooth mash, it can be folded into the cake batter, allowing the amount of fine granulated sugar in the recipe to be reduced. This soft, tender treat is especially suitable for the elderly and children.
Ingredients
pumpkin puree
70g
cake flour
80g
milk
25g
caster sugar
10g
corn oil
35g
eggs
4
lemon juice
a few drops
caster sugar
40g
Instructions
1
Step 1
Peel the pumpkin and cut it into small pieces.
2
Step 2
Steam over high heat in a pot for 15 minutes, then mash into a puree with a spoon and set aside.
3
Step 3
Separate the egg whites and yolks. Mix the egg yolks, milk, and caster sugar with a hand whisk until well combined.
4
Step 4
Then add the corn oil and pumpkin puree, and mix well.
5
Step 5
Finally sift in the cake flour and mix until smooth.
6
Step 6
Set aside; the egg yolk mixture is now ready to use.
7
Step 7
Place the egg whites, caster sugar, and a few drops of lemon juice in the refrigerator to chill.
8
Step 8
Whip with an electric hand mixer until stiff peaks form.
9
Step 9
Add one-third of the meringue to the egg yolk batter and fold from bottom to top until well combined.
10
Step 10
Then pour in the remaining meringue and fold until evenly mixed.
11
Step 11
Pour into a tube pan, filling it 80% full.
12
Step 12
Place in a preheated oven and bake at 150°C for 40 minutes with both top and bottom heat.
13
Step 13
Remove from the oven and invert immediately. Let cool completely before removing from the pan.
14
Step 14
Cut into pieces and serve.
