1. Prepare the ingredients, pumpkin puree is made by using steamed pumpkin in advance, pressing the puree, adding appropriate amount of sugar, and frying it in the pot, and the sweetness is controlled by yourself;
2. Put the egg yolk, pumpkin puree, and fine granulated sugar in a large bowl, mix the low flour with cornstarch and sieve. The oven functions as a cake. The upper and lower tubes are preheated at 170 degrees.
3. Beat with a whisk until the yolk is emulsified
4. Add a few drops of lemon juice to the egg whites, beat them with a whisk until the foam is fine, and add fine sugar at one time.
5. Whisk at low speed to high speed, and then to low speed to beat the meringue until hard foaming
6. Take 1/3 of the meringue and put it in the egg yolk paste
7. Cut and mix with a spatula, then pour into the remaining meringue
8. After roughly cutting and mixing evenly, sift in low powder, and mix until there is no dry powder.
9. Spread grease paper in the baking pan in advance, pour the batter into the baking pan, and use a spatula to pile up the cake batter to form a spherical shape
10. Sift the mixed low powder and powdered sugar on the surface of the cake with a small powder sieve, and draw marks on the surface with a spatula
11. Put the baking pan into the preheated oven, put it in the bottom layer, bake for 20 minutes, until the cracks in the cake are colored, take out the baking pan
12. Put whipped cream, powdered sugar, and pumpkin puree in a large bowl, beat with a whisk to 8 and distribute
13. Let the cake cool completely, cut it from the middle, put the whipped pumpkin cream on it, and spread it with a spatula until it is thick in the middle and thin on the sides
14. Close the cut cake, put it in the refrigerator for about an hour, then take it out and cut it and enjoy
Tips:Don't stir the batter excessively, just mix it until there is no dry powder. The oven temperature is set according to the temper of your own oven
