Method for making egg pumpkin cake
1.a: 3 egg yolks, 0 g of fine sugar, 30ml of corn oil, pumpkin puree 130 g (please adjust according to the water content of your own pumpkin), and 70 g of low flour.
B: 4 egg whites, 30 grams of fine sugar, a little lemon juice (or white vinegar) and a little salt.
2. Before beating the egg white, drop a few drops of lemon juice or white vinegar into the egg white, add salt and sugar together, add sugar three times, and beat with an egg beater until dry and foaming.
3. Cook the pumpkin in a microwave oven, press it into mud with a spoon, and let it cool for later use; Put the yellow and white eggs into two absolutely clean pots without water and oil, break the yolk, add oil and stir well, and add pumpkin puree and stir well.
4. Add low flour and stir gently.
5. Add 1/3 protein to 3, stir well, then pour all the mixed batter into the protein bowl and stir well.
6. Pour into the mold paper cup
7. After mixing evenly, pour into the mold and bake in the middle and lower layer of the oven at 175 degrees for about 40 minutes.
8. Let it cool outside the oven
9. Finished product