Рецепт Pumpkin Chiffon Cake 南瓜戚风蛋糕
After making the Pumpkin Yakult Jam, I used it to make this chiffon cake. I've over baked the cake slightly and you can see that the sides of the cake are a little bit dry. The cake also had a a wasitline after I removed it from the pan. Hope you can bear with me about this ugly looking cake ..... but I was quite happy that the cake turned out very soft and cottonly although there wasn't much of a pumpkin taste. Definitely going to bake this again soon.
- Pumpkin Chiffon Cake
- 60g Plain flour
- 1/4tsp Baking powder
- 1/4tsp Baking soda
- 3 Egg yolks (large egg 70g each)
- 50g Pumpkin jam
- 3tbsp Fresh milk
- 55g Corn oil
- Meringue
- 60g Sugar
- 3 Egg whites
- 1/2tsp Lemon juice
Method:
Blend well pumpkin jam and fresh milk together in a small bowl.
Sieve flour, baking powder and baking soda twice, set aside. Combine egg yolks, pumpkin jam and corn oil in a large bowl and mix well with a hand whisk. Sieve in flour, baking powder and baking soda (2nd time) into it and mix well till smooth.
Make meringue - Beat egg whites and lemon juices until foamy. Gradually add in sugar and beat until egg whites are glossy.
Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into a 17cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
Place cake pan in the pre-heated oven 165C and bake for about 40 minutes.
When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
60克 面粉
1/4茶匙 发粉
1/4茶匙 苏打粉
3个 蛋黄 （全蛋约70克一个）
50克 南瓜果酱
3汤匙 牛奶
55克 粟米油
60克 细砂糖
1/2茶匙 柠檬汁
将蛋白霜分3次与面糊翻打均匀。用橡胶刮刀轻轻翻拌均匀即可。倒入一个17cm戚风烤盘。轻轻把气泡敲出。
把烤盘放入预热烤箱以165度烤约40分钟。