1. egg beaters: the eggs, liquid maltitol, meringue, spaghetti water into the beater, medium speed mixing, stirred completely, into the cake oil, cake oil dissolved, the paste a little up to add water, the water should be divided into several times to add slowly, high-speed mixing, so that the volume of egg liquid volume increased to the original volume of two to three times.
2. Paste: After the egg is beaten, the whisk speed will be slowed down, pour the flour and pumpkin powder and well, do not take too long, so as not to gluten the batter.
3. mold: the egg paste into the mold, into the mold amount of 2/3 of the volume of the mold can be.
4. baking: baking pan into the oven first bottom fire 220 ℃ baking, when the volume of the cake swells up, and then give the top fire, the temperature is 210 ℃, close the bottom fire, until the surface is golden brown that is removed.
5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.
6. demolding: after demolding, cool and pack, that is, the finished product
.