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1. The pumpkin is steamed and mashed into a puree. Filter it into a fine pumpkin puree with a sieve (for example, the excess water needs to be removed from the pumpkin puree with high moisture)
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2. Separate the egg yolk protein in a clean, water-free and oil-free container
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3. Beat the egg yolks, add fine sugar and stir until the sugar is completely melted
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4. Add the sieved cooked pumpkin puree, stir the egg yolk paste to become whitish and dripping with streamers
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5. Pour in vegetable oil and water
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6. Stir the egg yolk paste to turn white with a layer of small bubbles
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7. Sift into low gluten
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8. Stir into a powder-free and delicate batter for later use
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9. Add a few drops of lemon juice to the egg whites in three times and add caster sugar to beat
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10. Whip until hard foaming, with a small tip when the whisk is lifted
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11. Take one-third of the beaten egg whites and add them to the egg yolk paste, stir evenly
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12. After mixing, pour it all back into the whisked egg white container
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13. Stir it into a smooth cake batter
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14. Pour into a 6-inch hollow cake mold and shake out bubbles
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15. After the oven is preheated, put it in the lower middle of the oven and bake for 45 minutes at 140 degrees.
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16. Take out the upside down and let cool
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17. Demold
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18. Finished picture
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19. Fine organization~
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