1. Prepare all the materials and weigh them.To weigh.

2. Separate the egg yolk and egg white.The egg white should be separated into a water-free and oil-free container.middle.

3.Add fine sugar to the egg yolks and stir until the sugar melts.

4. Then add oil and mix well to emulsify, then add pumpkin puree and mix well.

5.Finally, sift all the powder into the egg yolk paste.

6.Use a whisk to mix into a fine and smooth egg yolk paste, do not make circles.

7. The egg whites are whipped at low speed and the big bubbles appear, which is called sugar for the first time.

8. When the mixture is smooth and textured, add the second sugar.

9. Beat at high speed until the egg whites lift up into small curves, and add the remaining sugar.

10. Turn to medium speed and beat until dry peaks form, with upright and small peaks.That’s it.

11.Take 1/3 of the egg whites and put them into the egg yolk paste and mix well.

12. Pour the mixed egg yolk paste into the egg whites one at a time.

13.Use the stir-frying technique to mix gently from bottom to top.

14.Pour the mixed cake batter into an eight-inch chiffon mold.

15.Use a shovel to smooth the surface, and then shake out the bubbles

16. Zhongchen, preheat a 30-liter oven at 155 degrees for five minutes, then put the cake in at 155 degrees 60 minutes, middle and lower layers

17. Take the cake out immediately and shake it twice to release the heat

18. Immediately cut down and wait at least three hours before demoulding

19.The surface of the pumpkin chiffon cake after demoulding has no dents, no cracks, and no waist tightening.

20. Here is a reverse picture, the bottom is completely without dents.

21.The nutritious and delicious pumpkin chiffon cake is ready

22. Cut into pieces and eat! It feels so nutritious.