How to Make Pumpkin Cheesecake Cake

Pumpkin Egg foam cake Egg Cake are traditional delicacies.Recipes, they can often be seen in many restaurants and dinning halls. Pumpkin Egg foam cake comes in various styles, with diverse flavors, and is widely loved by people. Salivating over it, come and learn how to make this dish together with Cooking Network us!

Pumpkin egg foam cake Ingredients Introduction

120 grams pumpkin puree 75 grams low flour Cornstarch (25 grams) 10 grams cornstarch 50 grams corn oil 10 grams fine sugar for egg yolks Egg whites (50 grams) 5 drops lemon juice Pumpkin egg foam cake preparation steps: 1. Prepare all the ingredients, and weigh them if necessary.2. Separate the egg yolk and the white, place the egg white in a container without water or oil. 3. Mix the egg yolk with fine sugar until the sugar dissolves.4. Add oil and mix well to emulsify, then add pumpkin puree and mix thoroughly. 5. into the egg yolk mixture.

6. Mix with an electric whisk to form a smooth batter without circling motions.

7. Start whipping the egg whites at low speed until large bubbles appear, add first sugar.

8. Continue whipping at high speed until the mixture is fine and has visible patterns, add second sugar.

9. Whip to stiff peaks when the protein forms a small hook upon lifting.

10. Continue whipping at medium speed to dry peak consistency, with straight upright tips.

11. Take one-third of the whipped egg whites and mix into the yolk batter.

12. Pour the mixed batter back into the remaining egg whites.

13. Gently fold from bottom to top using a stir-fry technique.

14. Pour the batter into an eight-inch cake mold.

15. Use a spatula to level the surface, then tap to release air bubbles.16. Preheat the oven at 300 degrees Fahrenheit for five minutes, 17. Place the cake in and bake at 300 degrees Fahrenheit for sixty minutes on the middle lower shelf.

18. Immediately shake the cake twice to release heat, then invert it after three hours or more before unmolding.

19. After unmolding, the pumpkin egg foam cake should have a smooth top without depressions, cracks, or waist lines.

20. Here is an inverted view of the bottom, which is intact and without depressions.

21. Cut and enjoy!

Mix the cake batter evenly.

3. Use a spatula to level the surface, then shake out any bubbles.

4. Butter, 30 grams.5. Preheat the oven to 155 degrees for five minutes., Place the cake in the preheated oven at 155 degrees for 60 minutes on the middle lower rack.

6. Remove the cake immediately after baking, shake it twice to release steam.

7. Invert the cake immediately; leave to cool for at least three hours before removing from the mold.

8. After de-molding, the pumpkin sponge cake should have a smooth surface without any cracks or waistline.

9. A reverse shot of the bottom is intact and without any indentation.

10. Slice and enjoy!11. Feels like rich nutrition.