How to make pumpkin chiffon cake

• 

  1.Weigh all ingredients for later use

• 

  2.Peel and chop the pumpkin and steam it

• 

  3. Separate egg whites and egg yolks

• 

  4. Stir the egg yolks evenly, sift in the low-gluten flour, and pour in the oil Stir together evenly

• 

  5.Mash the steamed pumpkin into a puree, add the egg yolk paste after cooling inside, stir evenly

• 

  6.Use a whisk to beat the egg whites at high speed into a sharp hook shape.Add the egg whites to the egg yolk paste twice, and mix evenly in the same direction

• 

  7. Pour the mixed cake batter into the mold, shake the mold a few times on the table to release large bubbles, and preheat the oven to 150°C

• 

  8.Put the cake batter into the oven, heat up and down at 150℃ for 60 minutes

• 

  9.Invert the baked cake until cool and remove the film