low gluten flour
Granulated sugar (added to egg yolk mixture)
Granulated sugar (in 3 additions to protein solution)
How to Make Pumpkin Chiffon Cake
Preheat oven to 160°C. Separate egg yolks and egg whites. Separate the egg yolks from the egg whites and place them in 2 clean, dry, oil-free, large mixing bowls.
Add oil, sugar and milk and beat with a hand mixer.
This is what it looks like.
Sift in the low flour and toss gently with a spatula until there is no dry powder.
It’s like this.
Add a few drops of vinegar or lemon juice to the egg whites, add a third of the sugar
Beat on medium speed until large bubbles appear and add a third of the sugar.
Beat until creamy, then add the last third of the sugar.
Beat on medium speed until the whisk is lifted and has a straight tip, add cornstarch and mix on low speed
Take 1/3 of the egg whites, add them to the egg yolk mixture and toss until well combined.
Then add a third of the toss, roughly this way, one hand operating action is not standardized, the pot is to turn to the left to move, then hand draw J, gently toss from the bottom, do not over mix!
Gently pour the egg batter from the two tosses into the remaining egg whites, after the tossing you just did.
Gently pour the mixed batter into the chiffon molds.
Smooth the surface slightly with a spatula, lift the mould up to 10cm from the table and let go, give it a light shake.
Pay attention to the color, cover with tin foil in time, the 8 inch mold I used is not too full – with 6 inches should be just right!
Remove the buckle and let cool, then press gently around the mold to release the mold.
The little cutie snuck away with a piece of-