Exclusive Pumpkin and Yellow Peach Filled Cake

Peel the pumpkin and steam it until cooked, then mash it in a blender.

Separate the egg yolk and egg white, and the bowl for the egg white must be clean, free of oil and water.

Put the egg yolks, rice bran oil, and sugar together, and mix them with a manual egg beater.

Add the pumpkin puree and mix well.

Sift in the low-gluten flour.

Mix evenly with a Z-shaped motion until a smooth egg yolk batter forms.

Add a few drops of white vinegar to the egg whites, beat the egg whites, and add the sugar in three batches, whipping until soft peaks form (when lifting the whisk, the egg whites can form a large hook shape).

Take one-third of the meringue and add it to the egg yolk batter, mixing evenly using an irregular method.

Pour the mixed cake batter into the meringue.

Mix evenly using the folding technique.

Pour the cake batter into a cake pan lined with parchment paper, tap it on the table a few times to release large air bubbles, and try to smooth the surface as much as possible.

Place it in the preheated oven, middle-lower rack, top and bottom heat at 150°C, for 30 minutes.

The baked cake is turned upside down onto the cooling rack.

Tear off the greaseproof paper and let it cool.

Pre-made yellow peach jam.

After the cake has slightly cooled, turn it over and spread peach jam on top.

Cut into large strips.

Stack them up and cut into small pieces.

A fragrant, sweet, and soft-filled sponge cake.