How to make pumpkin cake (oven version)

Materials:

200g pumpkin

2 eggs

25g vegetable oil

45g cake flour

35g fine sugar

Appropriate amount of meat floss

Mold:

Floor bottom 6-inch cake mold

Peel and cut the pumpkin into pieces (water steaming method) and steam for 10 minutes until cooked through, then put it into a food processor and beat into a fine pumpkin paste. (If you want to be lazy or don't have a food processor, you should crush it with a spatula while it's hot, mix well and stir into a pumpkin paste. If there is water seeping out, it's best to use a small spoon to separate the water. Less water will make it harder. better)!

Separate egg whites and egg yolks in an oil-free and water-free container. (Put the egg yolks directly into the Nanzhao batter) Add the fine sugar in three batches and beat until stiff peaks form.

Add the vegetable oil to the nang paw paste and stir together evenly, sift over low heat and add in, stir well and mix well!

Put one-third of the meringue into the egg yolk pumpkin paste, continue to stir with a spatula until it is roughly even, then mix it all with the remaining meringue again!

Pour it into a 6-inch removable bottom cake mold, first spread it lightly over the bottom, then use a spatula to smooth it out and then sprinkle a layer of meat floss! (Be careful not to sprinkle meat floss on the side!) Then pour the second layer of cake pumpkin paste, sprinkle a layer of meat floss as before, and seal the third layer. This layer should be 8 points full!

Preheat the oven to 180 degrees, place it in the middle and lower racks of the oven, and bake for about 30 minutes