Pumpkin Sponge Cake

Pumpkin Sponge Cake

1. Peel the pumpkin and cut into small pieces.

2. Put it on the pot and steam for 30 minutes until it becomes soft.

3. Put it into the food processor and beat into pumpkin puree.

4. 3 egg yolks plus a whole egg, add 30g salad oil and stir evenly.

5. Add 50g pumpkin puree and mix well.

6. Sift in 50g low-gluten flour.

7. Stir in the "z" method so that the flour is not easy to become gluten.

8. To make meringue, add 3 egg whites with appropriate amount of lemon juice, add 40g of white sugar in three times and beat until it is lifted into a big hook.

9. Take one third of the meringue, add it to the pumpkin paste, and mix well.

10. Stir again, pour all into the remaining meringue, and stir evenly.

11. Continue to stir until it becomes a delicate cake batter.

12. Pour into a 6-inch mold and wrap the mold with tin foil.

13. Put it in the middle and lower layer of the oven, put hot water in the oven, and bake in the water. Bake for 60 minutes at 150 degrees.

14. After being out of the oven, it will be reversed, and the film will be removed after cooling.

Tips:

1. Preheat the oven in advance.
2. After the cake batter is put into the mold, shake to produce large bubbles.
3. This is the water law, and the time will be longer than usual.
4. After being released, it must be reversed, otherwise it will shrink back.