心型~南瓜戚凤蛋糕【Pumpkin Chiffon Cake】
厨苑食谱
厨苑食谱
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Ingredients

  • 2. 将蛋白以搅拌机打至起泡
  • 3. 再把做法
  • 5. 取出
  • 6 egg yolks
  • 6 egg whites,
  • 1. Combine egg yolks, sugar, corn oil and fresh milk in a mixing bowl. Add mashed pumpkin, mix well.
  • 2. Fold in cake flour, mix until there are no more lumps and forms a smooth batter, set
  • 3. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and still peaks form.
  • 4. Gently fold in egg whites into egg yolk batter until blended.
  • 5. Pour the batter into 21cm chiffon mould, lightly tap the pan to remove air bubble.
  • 6. Bake in preheated oven at 165C for 50 minutes or until cooked.
  • 7. Remove from oven, invert cake onto table until completely cooled.
  • 4 eggs
  • 2 eggs

Instructions

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