2. Separate the egg white and yolk for later use. Add pumpkin puree into milk and corn oil, stir well, sift in low-gluten flour, stir well in zigzag shape with a manual eggbeater, add egg yolk, stir well, and add lemon juice to egg white. When the egg white has coarse bubbles, you can add 1/3 fine sugar to continue beating.
3. Take one third of the egg white cream and egg yolk paste, mix them evenly, pour them back into the egg white cream basin, and continue to stir evenly from bottom to top.
4. Lift the basin and pour it from top to bottom. Pour the cake paste into the baking tray with a high-temperature tarpaulin. Wipe the surface with a scraper, and put it in the preheated i7 oven. Take it out of the oven and shake it. Remove the mold together with the tarpaulin. Fasten the cake on a piece of oiled paper and let it cool. When it is slightly warm, remove the tarpaulin and continue to cover it to prevent it from drying.
5. Weigh the whipped cream, add fine sugar, coconut powder and mascarpone cheese, and send it to a textured state. Add coconut milk and continue to beat the state until it is hard.
6. Turn the cooled cake over and remove the oily paper that was originally buckled on the front. Turn the cooled cake over and remove the oil paper that was originally buckled on the front.
7. Lift the oiled paper at the starting position with a rolling pin and roll it up. This time it's an o-roll. Just lift the oiled paper and connect the two ends. Freeze in the refrigerator for 20 minutes. Then take out the cut piece.