Oil-Free Pumpkin Cake Recipe

Those who prefer dishes without oil.Like pumpkin.And eggs.Can make their own no-oil pumpkin cake at home, as the recipe is very simple. Compared to those made in restaurants, homemade no-oil pumpkin cakes are healthier and more reassuring to eat.

No-oil pumpkin cake Ingredients introduction

130 grams of pumpkin puree 20 grams of cornmeal 15 grams of cornstarch 20 grams of all-purpose flour 5 drops of lemon juice 40 grams of granulated sugar Adequate amount of white sesame seeds No-oil pumpkin cake steps:1. Cut the pumpkin into small pieces and place them in a microwave-safe bowl. Microwave for 4 minutes until cooked, then mash with a spoon to make 130 grams of cooled pumpkin puree.Whole eggs Put the whole eggs from a clean container without water or oil, add several drops of lemon juice.

All sugar goes in,

2. Using an electric mixer in a container free of water and oil, mix at medium speed then high speed until the egg mixture holds slow droplets that do not disappear immediately upon falling into the bowl; or it leaves circles on the surface without disappearing quickly.3. Add the cooled pumpkin puree to the egg mixture, fold evenly from bottom up, then sift in the mixed flour a few times and fold evenly from bottom up. 4. As long as the technique is correct, no air bubbles will be lost; mix for a short time so that the batter does not lose its volume too much, this photo shows well-mixed cake batter.

2.Prepare paper molds and baking sheets or other containers, 5. Pour the cake batter into the paper cups 80% full, leaving some in a smaller container.Preheat the oven to 165°C for 5 to 10 minutes. 6. Bake in the preheated oven at 165°C for 25 minutes.This is a photo of the cake after 20 minutes in the oven. 7. After 25 minutes, let it rest for 2 minutes before removing from the baking tray.

8. Invert on a cooling rack to cool.

9. It's ready with its golden and crispy skin,

And paper cup cake is very delicious.

Prepare the paper molds and baking tray, or use other containers.

7. Pour the cake batter into the mold paper cups to about 80% full, and fill a small mold with the remaining batter.

8. Place it in the preheated oven.Oven. Bake at 165 degrees for 25 minutes (preheat for 5-10 minutes).

9. This is a photo taken after 20 minutes of baking.

25 minutes later, let it steam for 2 minutes before removing the baking tray.

11. Turn them out onto a cooling rack to cool.

12. The golden and crispy skin of the egg cake is done.The salted duck egg, cake,paper cup cakes are very delicious.