南瓜戚风蛋糕 （Pumpkin Chiffon Cake)

食谱参考：Cuisine Paradise

材料：
Ingredients:

A:
6粒蛋黄
6 egg yolks
30g 幼糖
30g white sugar
85g 南瓜泥
85g mashed pumpkin
30g 牛奶
30g milk
60g 食油
60g oil
165g 面粉
165g plain flour
1 tbsp 奇异籽
1 tbsp Chia Seeds

B:
6粒蛋白
6 egg whites
105g 幼糖
105g white sugar

做法：
Method:

1. 蛋黄加幼糖打匀。

1. Beat egg yolks and sugar until well mixed.

2.加入南瓜泥，牛奶和油。

2. Add mashed pumpkin, milk and oil and stir till well combined.

3. 加入过筛的面粉和奇异籽，拌匀。

3. Fold in flour and chia seeds. Set aside.

4. 幼糖分3次加入蛋白，打发至硬性发泡。

4. Beat egg whites till frosty, slowly add in the sugar and beat it till stiff peaks.

5. 取1/3蛋白糊加入蛋黄糊中切拌均匀。

5. Take 1/3 portion of the egg whites mixture and gently mix it with the egg yolks mixture.

6. 将蛋黄糊倒入剩余的蛋白糊中，拌匀。

6. Pour the egg yolks mixture into the remaining egg whites mixture, gently fold until the mixture are well combined.

7. 拌好的蛋糕糊倒入戚风模，轻震一下。

7. Pour the cake mixture into chiffon mould and lightly tap the pan for once.

8. 送入预热烤箱170°度，40-45 分钟。（温度视个人烤箱调整）

8. Bake in preheated oven 170°C, 40-45 minutes.