How to make pumpkin chiffon cake

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  1.Weigh all ingredients and set aside

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  2. Steam the pumpkin and stir evenly with a whisk at low speed until smooth

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  3.Take two clean, oil-free and water-free basins and separate the egg yolks and egg whites

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  4. Add corn oil, powdered sugar and milk to egg yolks and mix well, then add pumpkin puree and mix well.Sift in the mixed low-gluten flour and cornstarch in three batches.Stir until there is no dry powder

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  5. Beat egg whites with lemon juice until thick, add half of the sugar.Continue beating until thick and add the other half of the sugar

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  6.Continue to beat at high speed until stiff peaks form., that is, the egg whites brought out by lifting the whisk are small and upright sharp angles

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  7. Take half of the meringue and put it into the egg yolk batter, and mix evenly using the stirring technique

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  8. Then pour the egg yolk paste into the egg whites and continue to mix evenly

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  9. Preheat the oven to 130 degrees After 10 minutes, pour the egg yolk batter into the mold.At this time, the cake batter should be able to flow and have obvious lines

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  10. Lift the mold and shake out the air bubbles, put it in the oven, bake at 130 degrees for 45 minutes, turn it upside down on the baking grid, and remove from the mold after cooling

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  11.After demoulding

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  12.Is it very delicate after cutting?