1. Add corn oil, water, and 20 grams of sugar to the egg yolk, and stir until the egg yolk is light-colored.
2. Add 50 grams of cooked pumpkin puree and stir well.
3. Sift in 80 grams of low-flour powder and stir evenly into a pumpkin yolk paste.
4. Add 30 grams of white sugar to the egg whites and beat them until they are stiff.
5. Take one-third of the egg whites into the egg yolk pumpkin paste and stir evenly. Then pour the egg yolk pumpkin paste into the remaining egg whites and stir evenly.
6. Take a baking pan and line it with greased paper, pour the cake batter into the baking pan, and smooth it with a spatula. Preheat the oven 180 degrees.
7. Bring the cake batter to the middle layer of the preheated oven, bake it at 180 degrees for 15 minutes, and then it will be out. Turn the cake upside down, and remove the oil paper while it is hot. Reverse the surface of the cake.
8. Spread blueberry sauce.
9. Roll it into a candy shape with oil paper. After fixing for 10 minutes, cut into pieces and serve.
