Exclusive Pumpkin Flavored Traditional Cake

Ingredients: eggs, low-gluten flour, olive oil, pumpkin puree, white sugar.

The inch-deep cake pan is wrapped with two layers of aluminum foil on the outside, and a sheet of parchment paper is placed at the bottom.

Sift the flour.

Separate the egg whites from the yolks, and put the egg whites into a clean, oil-free, and water-free bowl.

Heat the corn oil in a small pot to 60-80 degrees, and when shallow patterns appear on the surface of the oil, pour the hot oil evenly over the flour and quickly mix it with a handheld whisk.

Add the pumpkin puree and mix well.

Add 3 egg yolks.

Use the technique of drawing a 'z' to mix the egg yolks with the batter until smooth.

State of the egg yolk batter: When lifting the whisk, the batter can cling between the whisk wires, yet it can also fall down smoothly and continuously.

Add white vinegar (or lemon juice) to the egg whites. Use an electric mixer to beat at low speed until coarse bubbles form. Add one-third of the granulated sugar, then switch to medium-high speed and continue beating until the bubbles become fine, the volume increases, and streaks appear. Add another third of the granulated sugar and beat until the streaks become obvious. Add the remaining sugar and continue beating until, when lifting the beaters, the meringue forms large hook-shaped soft peaks. At this point, the egg whites are fully whipped.

Take 1/3 of the egg white mixture and fold it into the egg yolk mixture, stirring evenly with a spatula in an irregular manner.

Pour the well-mixed batter back into the egg white mixture bowl.

Still use a spatula to fold up and down or use cutting and mixing and other irregular methods to stir into a fine cake batter.

Pour the cake batter into a cake pan wrapped with aluminum foil from a height of 20 centimeters above the table, and then tap the pan on the table a few times to release large air bubbles. My batter is a bit full.

Place the cake mold in a baking tray, pour cold water into the tray to a height of about 2 cm, and put it in the lower layer of the preheated oven. Set the top heat to 140 degrees and the bottom heat to 150 degrees for 70 minutes; adjust the temperature and time according to the actual situation of your own oven.

Immediately tear off the surrounding aluminum foil of the baked cake to let it cool, invert it onto a wire rack (some others say there’s no need to invert), and it can be easily unmolded when it reaches a warm to cool temperature.

Cut with a knife, the cake is very soft, with a dense internal texture and a delicate, moist taste.