How to make Taiwanese Pumpkin Waterless Cake?

Materials

Egg yolks

3 egg yolks 8g sugar 23g milk 35g corn oil 66g pumpkin puree 55g flour

Meringue

Egg whites

3 egg whites 25g sugar

Practice

Steps 1

Pumpkin skinned and peeled and chopped small pieces and steamed in a pot and pressed into puree

Step 2

Pumpkin separated from egg white and covered with clingfilm, then frozen in the refrigerator.

Step 2

Separate the egg yolks and egg whites, cover the egg whites with plastic wrap and place them in the refrigerator until the edges of the chunks are frozen. Preheat the oven at 160 degrees Celsius, add the egg yolks, sugar, and pumpkin puree and mix well with a hand mixer.

Step 3

Add the corn oil, and the milk, stirring to mix well.

Step 4

Sift in the low-flour powder, and then mix in the pumpkin puree. Step 5

Zigzag until no dry powder, mix with a spatula until the batter is smooth and creamy

Step 6

Take out the frozen egg whites

Step 7

Whisk the egg whites at high speed and when there are coarse bubbles, add 1/3 of the sugar and continue to whisk. When the meringue becomes thicker and streaks appear, add sugar for the second time and continue beating. When the meringue lines are more obvious, add the remaining sugar and continue to beat at low speed to create a thick, sharp droop

Step 8

Take one-third of the meringue and mix with the egg yolks

Step 9

Pour back into the meringue bowl,

Step 10

Continue to mix well from bottom up

Steps 11

Place the cake batter into 15cm hollow molds and gently shake to distribute the batter evenly

Step 12

Place in the lower middle of the oven and bake for 36 minutes at 160 degrees Celsius in the upper and lower tubes

Step 13

Immediately remove from the oven and gently shake the cake to cool on a wine bottle

Step 14

After the cake is cooled, carefully peel the cake around the sides of the molds with your hands. Carefully peel the cake around the sides of the mold, or use a paring knife to release the mold

Tips for Pumpkin Chiffon Cake

With 18cm mold servings

5 eggs, 58g oil, 38g milk, 110g pumpkin puree, 90g flour, 14+41g sugar

This is a good idea.