Pumpkin Mini Cakes

Taste: Sweet; Technique: Baking; Time: Half an hour; Difficulty: Normal.

Detailed Steps for Making Pumpkin Mini Cakes

Prepare all ingredients and measure them out.

Separate the egg yolks and whites and place them in separate clean bowls, without any water or oil.

Add the pumpkin puree and mix well.

Add the corn oil in portions and stir until well combined.

Add the milk and mix well.

Sift in the cake flour and mix well with a scraper.

Add the granulated sugar to the egg whites in three portions, and start beating with an electric egg beater. When the egg whites form large bubbles for the first time, add 20g of sugar and a few drops of lemon juice. When the foam is delicate for the second time, add 20g of sugar. When there are slight lines for the third time, add the remaining sugar, and continue to beat each time until the egg whites form two straight peaks.

Add one-third of the egg whites to the egg yolk mixture and mix well.

Pour the mixed egg yolk mixture back into the egg whites.

Quickly mix well until the batter is smooth and silky.

Pour the batter into pumpkin molds (4 pumpkin molds and one 4-inch cake mold), filling them about 80% full.

Place the molds in a preheated oven, on the middle rack, with both upper and lower heat, at 155 degrees Celsius, and bake for 30 minutes.

Immediately invert the cakes after baking, let them cool completely, remove the molds, and break them open to check. The cakes are well baked, with a fine and fluffy texture.

The four-inch golden pumpkin mini cakes are very cute.

The pumpkin cakes made with molds look very good and beautiful after being removed from the molds.

Finished product.

Another picture of the finished product.

Finished product.