The first time I tried to make a cake out of pumpkin, it worked well, the amount of water in the pumpkin, the cake was wetter than ordinary pumpkin, the taste was also soft, spongy, very good to eat.

WHAT YOU NEED

Ingredients

Five eggs
160 grams of pumpkin paste
White sugar 80 grams
110 grams of low-fat flour
35 grams of cooking oil
Drops of lemon juice

How TO MADE Pumpkin cakes

Steps 1 to 4

1. 5 eggs, separated egg yolk, with a few drops of lemon juice in the protein.

2. The protein is cooked in an egg beater and added to the white sugar (50 grams) in stages until it is thick.

3. The protein is sent to the dry foam, and when the egg beater is lifted, the protein is able to pull out a small, upright pointed corner.

4. Egg yolk separation

Steps 5 to 8

5. Add pumpkin paste to the egg yolk (pumpkin paste: pumpkin sliced and cooked before being kneaded in a blender)

6. Add the cooking oil and the remaining white sugar (30 grams) and stir evenly.

7. Low-strength powder after addition to the sieve.

8. Stir gently and evenly with a rubber scraper.

Steps 9 to 12

9. The mixed egg yolk is poured twice into the cooked protein and stirred evenly.

10. Pour the mixed cake paste into the mold, flatten it, shake it a few times, and remove some of the bubbles.

11. Preheat in the oven, bake in the oven, bottom layer, 170°, 30 minutes.

12. It is removed after baking, turned upside down, and removed after cooling.

13.

Handy cooking tips

　　The baking time and temperature are adjusted according to the oven at home.