How to make 8-inch pumpkin puree chiffon cake

Nowadays, many people have lost interest in cooking. In addition to being too busy at work, another big reason is that the cooking process is too complicated. In fact, the method of making 8-inch pumpkin puree chiffon cake is very simple. It requires not many steps and you can learn it quickly as long as you are not too stupid.

1. Sprinkle low-gluten flour and corn starch three times and set aside.

2. Milk and corn oil are over-weighed.

3. Weigh the granulated sugar and powdered sugar.

4. Prepare lemon juice and vanilla extract and set aside.

5. Make pumpkin puree first. Cut pumpkin into pieces and microwave until cooked. Weigh and set aside.

6. Use a whisk to stir at low speed until smooth.

7. Separate the egg white from the eggs. The eggs must have been refrigerated.

8. Beat the egg whites with a whisk at second speed for 60 seconds until coarse bubbles appear.

9. It’s like this, add fine sugar and beat at second speed for 60 seconds. At this time, a bend has appeared.

10. Turn to first speed and beat for 60 seconds. At this point, the egg white will have fine grooves.

11. To make the egg yolk paste, add powdered sugar and vanilla extract to the egg yolks, stir with a whisk to mix the powdered sugar into the egg yolks, then beat at a low speed for 8 seconds.

12. Add milk and stir at low speed until evenly mixed.

13. Add corn oil while beating at a low speed and stir evenly.

14. Add pumpkin puree and stir evenly at low speed. It is done as long as it is mixed with the egg yolk paste and has the same color.

15. The one on the left is the mixed egg yolk paste. Start adding the low-gluten flour that has been sprinkled three times. Note that it should be added in three times, each time for 8 seconds.

16. This is the egg yolk paste that has been stirred evenly and has flowing texture.

17. Take out the refrigerated egg whites from the refrigerator and take one third of the egg whites and mix them with the egg yolk paste and fold them until the colors are the same.

18. This is the first time to stir the cake batter. Pour the cake batter into the egg white and continue to stir evenly.

19. Preheat the oven to 150° for 10 minutes.

20. The cake batter is ready. At this point, the cake batter should be able to flow into the mold and have obvious patterns.

21. The cake batter poured into the mold should look like this.

22. Shake it a few times, and use a toothpick to make a Z-shape to eliminate bubbles.

23. At this time, the oven preheating is completed. Set the oven temperature to 150° for 40 minutes and put the cake batter into the bottom layer. Bake for about 10 minutes at this time.

24. This is what it looks like after 20 minutes of baking. The cake goes through the process of expanding and then shrinking.

25. After baking, turn it upside down on the grid to cool and cover it with a wet towel.

26. Remove from the mold after cooling for 3 hours! The cake should be smooth and not sagging or shrinking at the bottom.

27. The cake after being removed from the mold is golden in color and very delicate.

28. Isn’t the effect of the cake when it is cut so cute?

29. Cut and plate and you can start eating! It tastes delicious! More delicate than chiffon cake.

If you want to enjoy life, you can't ignore diet. The method of making 8-inch pumpkin puree chiffon cake is very simple. It is a good choice for those who want to be lazy and healthy.