What is the recipe for pumpkin cake

I believe everyone has eaten cake, and they all come in different flavors. The longest recipe for making cakes is flour and eggs. In fact, we can also use vegetables to make cakes in our daily life, which tastes fresh and has low calories, such as pumpkin. Some people don’t believe that pumpkin can be used to make cakes. Let’s not talk about whether it is possible or not. Just follow the method below to make it, and it will definitely surprise you.

Very delicious pumpkin cake, perfect for sharing with family and friends at the best time. After it cools down, be sure to drizzle it with your favorite cream cheese frosting.

400g sugar, 295ml vegetable oil, 1 tsp vanilla extract, 490g canned pumpkin, 4 eggs, 250g flour, 3 tsp baking powder, 2 tsp baking soda, 1/4 tsp salt, 2 tsp cinnamon powder, 115g chopped pecans (optional)

practice

1. Preheat oven to 170 degrees. Lightly grease and flour a 30*45 cm cake pan. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl and set aside.

2. Pour sugar and oil into another large bowl, then add pumpkin and vanilla extract, then add the eggs, stirring with a whisk as you go. Add the eggs one by one. Finally, pour in the flour mixture prepared earlier and mix well. Add the pecans last. Then pour everything into a baking dish.

3. Bake in preheated oven for 30 minutes, or until a toothpick inserted comes out clean. Then let cool.

Another approach

Pumpkin Cake

4 egg whites, a few drops of white vinegar, 50g white sugar, 4 egg yolks, 150g pumpkin puree, 50g oil, 80g low-gluten flour, 70g milk

1. Steam the pumpkin and mash it into puree (be careful to avoid the steam water dripping into the pumpkin).

2.Mix pumpkin puree, milk and egg yolk.

3. Sift in the low-gluten flour and mix well. Note: stir it over and over quickly, and do not stir in circles to avoid the flour from producing gluten.

4. Add a few drops of white vinegar to the egg white and sugar in three batches, and beat until stiff peaks form.

5. Mix the whipped egg whites in three batches. Note that they must be stirred. (I hesitated for a while between raisins and walnuts, and finally chose walnuts for the nutrition. Toast them for a few minutes, chop them into small pieces, and add them during the last stirring).

6. Pour into the mold and shake out the bubbles.

7. Preheat the oven to 160 degrees for 5 minutes, lower layer, upper and lower fire, for 40 minutes.

Tips

The amount of milk can be increased or decreased according to the moistness of the batter, so you can only put 50g at the beginning. Pumpkin cake is very moist after baking because pumpkin puree contains moisture.