1. The peeled pumpkin is cut into small pieces and steamed, drained of excess water, and pressed into a puree with a spoon while it is hot.
2. Put the milk into the container and stir evenly.
3. Add egg yolk, 40 grams of fine sugar, and salt and stir well.
4. Add apple puree grinded with a ginger board and mix well.
5. Add corn oil and continue to mix well.
6. Sift in low powder.
7. Gently mix into an even batter.
8. Put the egg whites into a water-free and oil-free egg-beating bowl. When it is a fish-eye bubble, add 30 grams of fine sugar and a few drops of white vinegar.
9. Continue to beat and add 30 grams of fine sugar when it becomes thicker and thicker.
10. Whisk again and add the remaining 30 grams of caster sugar when the lines appear.
11. Continue to beat. When the whisk is lifted, the egg white can pull up a short, upright sharp corner, indicating that it has reached a dry foaming state. The egg whites are ready.
12. Take about 1/3 of the beaten egg whites and add them to the pumpkin yolk paste.
13. Mix gently with a spatula, then pour into the remaining egg whites.
14. Use a spatula to gently scrape from the bottom of the container and mix well, then scrape the batter into the mold, smooth the surface slightly with a spatula, and shake off large bubbles.
15. Put the cake batter into the preheated 130 degree oven, first use 130 degrees for 45 minutes and then turn 170 degrees for 45 minutes. The baked cake is immediately removed from the upside down and allowed to cool and then demoulded
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
20. Finished picture
