How to make pumpkin chiffon cake

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  1.Prepare all the ingredients

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  2. Peel and remove the flesh from the pumpkin, put it in the microwave on high heat for 5 minutes and then crush it into pieces

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  3.Put it into a food processor and puree until pureed.The finer the better

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  4.Add five egg yolks with water, oil, powdered sugar and salt and beat them by hand to combine

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  5.Add low-gluten flour and baking milk powder, stir evenly with a spatula

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  6. Add the pumpkin puree prepared in advance and continue to stir evenly

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  7.Set aside for later use

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  8. Add three grams of tartar powder to five egg whites, and beat with an electric egg beater at high speed until there is a large amount Add the first white sugar to the fish foam shape and continue to beat

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  9. See the fish bubbles becoming thinner Add the second sugar and continue beating

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  10. Beat until there are light lines and add the last Once Sugar

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  11. Continue to beat at high speed until there are deep textures, and pull up into sharp corners without bending.Hard hair is best

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  12. Take a small amount of egg white and add it to the egg yolk pumpkin paste, use a spatula Mix well

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  13.Pour back into the remaining egg white batter and stir evenly

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  14.Add two drops of food flavor

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  15. Stir well again

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  16.Put it into two cheese molds respectively, preheat the oven to 160 degrees, and bake for 40 minutes on top and bottom fire.

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  17.After drying, the pumpkin chiffon cake is very good and does not collapse.It is soft and tender, easy to make and easy to make