8 Inch Pumpkin Cake

8 Inch Pumpkin Cake

1. Finished picture.

2. Peel the pumpkin and steam it in advance. Add 5 egg yolks to pumpkin puree.

3. Stir well.

4. Add corn oil.

5. Sift the low powder and add to the egg yolk paste.

6. Stir evenly until there are no particles.

7. Drop the egg whites into a few drops of lemon. Stir at low speed.

8. Add the powdered sugar in three times and stir at medium speed until neutral foaming.

9. Just pick up the stirrer to form a small hook, as shown in the picture.

10. Add the egg white paste to the egg yolk paste twice and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming.

11. Finally, add the egg yolk paste to the egg white paste and pour it into the mold. Gently shake a few times, put in the oven at 150 degrees, and bake for 45 minutes.

12. Simmer for 5 minutes at the remaining temperature, then take it out and let it cool and demould.

13. Finished picture.