Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake

[Materials] 2 eggs, 50 grams of pumpkin puree, 45 grams of cake flour, 30 grams of fine sugar for egg whites

【Quantity】 6 inch round mold*1

【Baking】In the middle and lower layer, heat up and down 150/140, 40 minutes

【Production】
1. Large group photo of ingredients: 2 eggs, each weighing between 60-65 grams in shell; 50 grams of pure pumpkin puree, 45 grams of cake powder, 30 grams of fine sugar for egg whites, which can be replaced by soft white sugar without lumps; This is a 6-inch formula. If you make an 8-inch one, you can multiply all the ingredients by 2;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

2. Put pumpkin puree and cake mix in the same pot;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

3. Beat with egg to form a paste;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

4. Separate the egg white and the yolk; put the egg white into an oil-free and water-free egg beater, and put the egg yolk directly into the pumpkin batter;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

5. Break up the egg yolks with egg yolks, stir in irregular directions, and fully mix with the pumpkin batter to form a smooth egg yolk paste; set aside for later use;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

6. Use an electric whisk to beat the egg white at a high speed to make a coarse bubble. From the surface, when the original sample of the egg white is almost invisible, pour 1/3 of the fine sugar;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

7. After whipping at medium and high speed for 1 minute, turn to low speed to sort the big bubbles into fine and fine small bubbles; when the egg white becomes more white and delicate, pour 1/3 fine sugar;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

8. Continue whipping at low speed, the meringue is getting more and more delicate, and there are almost no obvious bubbles, and when there are more obvious lines, add the remaining fine sugar;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

9. Continue whipping at low speed, the meringue becomes more delicate, shiny, and has a certain three-dimensional effect; when the whisk is whipping, you can feel a certain resistance; when the pattern becomes more and more obvious, you can The whisk stops to check the state of the meringue;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

10. The meringue can be hung firmly on the egg beater, showing a strong big right angle, or a small right angle, and a small bend. These three states can be used to make chiffon cakes; at this time, the oven can be preheated, and the upper and lower fires can be used. Independent temperature control, set to 150/140, if you can’t control the temperature separately, you can set all of them to 140 or 150 degrees

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

11. Take 1/3 of the meringue into the egg yolk paste and stir evenly with egg extract;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

12. Pour the egg batter back into the meringue basin;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

13. Use a spatula to stir from the bottom to the bottom, cut and mix, scrape the basin from time to time, so that the egg yolk paste and the meringue are fully mixed to form a delicate cake paste;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

14. Pour the cake batter into a 6-inch chiffon cake mold; I use a raised chiffon cake mold;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

15. Put the mold containing the cake batter into the lower and middle level of the preheated oven, and heat up and down for 150/140 for 40 minutes; the space of different ovens and the position of the grill will be different, depending on the position of the mold in the oven Adjust; if it is in the middle, 150 degrees for 40 minutes; if it is in the lower middle position, set to 140 degrees for 50 minutes; finally, adjust the temperature and time according to the actual situation of using the oven;

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

16. After the baked cake comes out of the oven, shake it a few times and buckle it upside down on the drying rack. After it is completely cooled, it will be removed from the mold and cut into pieces for consumption; the cake in the picture is in a cold state.

Pumpkin Cake Recipe: Oil-free Pumpkin Puree Chiffon Cake-Make One Day

tips:
1. This cake is an oil-free pumpkin puree cake. The formula for replacing the standard original cake is as follows: 2 eggs, 20 grams of corn oil, 30 grams of milk, 90 grams of cake flour, and 60 grams of fine sugar for egg whites;

2. The water content of pumpkin puree is not the same as the water absorption of flour, so it depends on the state of the batter to adjust the ratio between the two; it does not matter if the pumpkin puree is mixed with egg yolk or mixed with flour. Smooth batter without particles, just lift the whisk to hang down smoothly like a thin ribbon;

3. The baking temperature and time are adjusted according to the actual situation of the oven and the mold material used.