Health benefits
Pumpkin: Reduce swelling
Ingredients
Egg whites ( 4 ) | Whole eggs ( 2 span> ) |
Pumpkin ( 100g ) | Corn oil ( 40g ) |
Corn starch ( 40g ) | Baking powder ( 2 grams ) |
White sugar ( 40g ) | Cake powder ( 100g ) |
Lemon juice ( A little (can be replaced with white vinegar) ) |
How to make pumpkin chiffon cake
1. Steam the pumpkin in a pot! Use a spoon to press into pumpkin puree and set aside!
2.Separate the egg whites and egg yolks...Put the egg whites into a water-free and oil-free container and add lemon juice...Use a whisk to beat into a chicken tail shape...Add sugar in three times during the beating process!
3. Add pumpkin puree to egg yolks and mix well and set aside!
4. Mix and sift cake flour, corn starch and baking powder!
5.Add egg yolk and pumpkin puree to the low flour...add one-third of the egg whites and mix well...then add all the egg whites and mix well!
6.Prepare to bake! Adjust the upper and lower heat of the oven to 150 degrees, preheat for 3 minutes and bake for 35 minutes and it’s ready to go! !
Tips
This is the size of an eight-inch cake! I didn’t have an eight-inch mold so I baked a six-inch cake and four cupcakes! ! Pumpkin is very sweet.If you don’t like it too sweet, you can add less sugar! Baking powder* This is my first time baking a cake and I am worried about the egg whites defoaming when I stir them for too long! When mixing the batter, be sure to use a scraper to stir it to the end...and the amplitude should be large! No circles! ! The oven time and temperature should be determined according to your own oven! !
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