Exclusive Water Bath Pumpkin Cake

Peel the pumpkin, cut it into pieces, steam until cooked, remove the water, and mash it. Take 100g to make the cake.

Heat the corn oil to about 80 degrees, add the flour, and stir. Let it cool a bit, then add 100g of pumpkin puree and stir.

Separate the egg yolk and egg white, put the egg yolk into the batter, and use a single whisk to mix evenly.

Add the egg whites in three portions along with a total of 40g of sugar, and beat until fluffy.

Divide the egg whites into three portions and use a silicone spatula to fold them into the batter, mixing gently until uniform.

Place parchment paper in the cake mold, pour the cake batter into the mold, and give it a shake. Pour 1 cm of warm water into a large baking pan, place the cake mold in the baking pan, and bake at 140 degrees with top and bottom heat for 90 minutes.

Freshly baked!