1. Slice the pumpkin and microwave for 10 minutes.
2. Prepare materials.
3. The eggs are separated in two clean bowls without water and oil.
4. Use a food processor to beat the pumpkin into pumpkin puree.
5. Put the sugar in the salad oil and stir until the sugar melts and the color becomes lighter.
6. Add pumpkin puree and mix well.
7. Pour the egg yolks in portions and stir evenly.
8. Sift in low flour and mix well.
9. Add a few drops of white vinegar to the egg whites and beat them until fish-eye shape.
10. Add sugar in three times and beat until stiff foaming.
11. Take one-third of the protein foam into the batter and mix well. Pour the mixed batter into the remaining egg white foam and stir evenly.
12. Pour the batter into the mold, shake it a few times, put it in the preheated oven, 140 degrees / 40 minutes, 180 degrees 10 minutes to color, like the color darker, 180 degrees can be 15 minutes (according to the actual temperature of each oven)
