How to make 8-inch pumpkin chiffon cake

Although we can eat some delicious food when eating out, we should know that these things may not be so delicious in themselves, but because they have added too much seasoning. The method of making eight-inch pumpkin chiffon cake is simple. If you don’t want to eat too much seasoning, you might as well learn to make it at home.

1. Weigh the ingredients, steam the pumpkin and chop it with a food processor

2. Prepare 2 containers without oil or water, separate the egg yolk and egg white

3. Add 30 grams of sugar to the egg yolk, mix the oil and water evenly, pour in the pumpkin puree and mix evenly

4. Sift in flour, mix well and set aside

5. Add one-third of sugar to the egg white and beat at low speed until it becomes a fish bubble.

6. Beat until it becomes a fish bubble shape. Add half of the sugar and beat until lines appear. Pour the remaining sugar in and beat at high speed.

7. Beat at high speed until there are two sharp corners when you lift the whisk.

8. Add the egg whites to the batter three times and mix quickly.

9. Pour the evenly mixed batter into the mold and smooth it out. Preheat the oven to 200 degrees, put the batter in, turn to 140 degrees and bake for 40 minutes.

10. Remove the baked cake from the oven and let it cool down.

11. Perfect demoulding

12. Great colors

Have you learned the tips for making eight-inch pumpkin chiffon cake? In fact, the method is not fixed. You can add other fresh ingredients according to your own creativity to make the taste more delicious.