南瓜戚风蛋糕｜Pumpkin Chiffon Cake | Miss Cheese & Matcha

Описание: #Pumpkin Chiffon Cake
#南瓜戚风蛋糕

   • 南瓜戚风蛋糕｜Pumpkin Chiffon Cake | Miss Cheese ...  

Ingredients

6 Inch x 15cm Round Loose Pan

20g Corn Oil 玉米油 (heated at 65-75°C or slightly 1 min at stove)
20g Milk 牛奶 (cold)
50g Cake Flour 地精面粉
50g Pumpkin Purée 南瓜泥
5 Egg Yolks
5 Egg Whites
40g Caster Sugar
1/4 TSP Lemon Juices

Preheated Oven at 180°C
= Bake 180°C for 10 min
= Continue 25-30 mins / every oven is different may required different temperatures.

Temperature Option
= 170°C for 40 mins

Instructions:

Prepare Yolks Batter
add the sieved cake flour in a bowl
preheated 1 min corn oil at 65-75°C
pour oil into sieved cake flour and mix well
add cold milk and mix well
add yolk and mix well
add pumpkin purée to become smooth plain yolk batter

Prepare Meringues
Beat the egg whites and lemon juice till foamy, gradually add the sugar in 3 addition and beat till stiff peak.
Fold in 1/3 the meringues to the yolk batter and mix slowly.
Pour the yolks batter into remaining meringues and mix slowly

Prepare 6 Inch x 15cm Round Loose Pan (No Grease, No Lining)
add batter into round baking pan
use skewer run the batter
tap to remove air bubbles

Single temp oven
Bake at 180°C for 10mins or until the top surface is dry to slit.
Take out the cake pan and slit.
Continue baking at 150C for 45mins or until cooked.
Remove cake pan and invert for complete cooling.

Dual temp oven
Bake at 170/130C for 10mins or until the top surface is dry to slit.
Take out the cake pan and slit.
Continue baking at 170/130C for 50mins or until cooked.
Remove cake pan and invert for complete cooling.

The above bake setting vary with oven.
For more details about slit chiffon, please leave a comments..

** Enjoy Baking **