1. Pumpkin peeled and cut into pieces and steamed in a pot
2. After letting cool, beat it into mud with a wall breaker
3. Stir the pumpkin puree, corn oil, and 20g sugar until the sugar melts
4. Add the egg yolk and mix well
5. Sift in low powder, stir evenly irregularly
6. Egg Yolk Paste
7. Preheat the oven in advance, add white sugar in three times to beat the egg whites until hard foaming, just lift the whisk to a small right angle
8. Take one-third of the egg white batter and add it to the cake batter and mix
9. Pour the stirred batter into the remaining egg whites and continue to stir evenly. Be careful not to defoam the stirring
10. After entering the mold, shake a few times to shake out the big bubbles, so that the cake will be more delicate and will not have big holes
11. 180 degrees for 20 minutes (the actual temperature is subject to your own oven). After the oven is out, the hot air will be shaken immediately, and the mold will be released after it is allowed to cool. Each oven is different depending on the self-adjustment of the oven
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