6-inch steamed pumpkin cake

Separate the egg yolks from the egg whites into two oil-free and water-free containers, then add the steamed and filtered pumpkin puree.

Add 20g of water, then sift in the rice flour and stir evenly.

The egg yolk mixture is finished.

Add half of the sugar to the egg whites and beat.

Beat until smooth, then add the other portion of sugar and continue beating (since the amount of sugar is small, it should be added in two portions to the egg whites).

The protein paste has been made.

Take half of the egg whites and fold them into the yolk mixture evenly.

Stir the egg yolk mixture evenly.

Pour the egg yolk mixture into the egg white bowl and fold until well combined.

The cake batter has been made.

Pour the cake batter into a 6-inch mold and tap to release air bubbles.

Bring the water in the pot to a boil first, place the cake mold with a covering film into the pot, cover with a lid, and steam for 35 minutes.

Take the cake out, remove the mold, let it cool, and cut it into pieces. The cake is golden in color, delicate and soft.

Then cut into small pieces and plate them; they are fluffy and soft, melting in your mouth.

You can now enjoy a very delicious and nutritious steamed pumpkin cake, with both great taste and appearance.