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  1

  Peel the pumpkin, steam it, and puree it in a food processor.

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  2

  Separate the yolk and protein, and the basin for placing the egg whites should be clean, oil-free and water-free.

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  3

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

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  4

  Add pumpkin puree and mix well.

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  5

  Sift in low-gluten flour.

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  6

  Use a Z-shaped technique to mix evenly into a smooth egg yolk paste.

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  7

  Add a few drops of white vinegar to the egg whites, beat the egg whites, add sugar in three batches, and beat until wet foam (lift the egg beater, the egg whites can pull out large curved hooks).

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  8

  Put one-third of the meringue into the egg yolk paste and mix evenly using irregular techniques.

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  9

  Pour the well-mixed cake batter into the meringue.

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  10

  Mix well by turning up and down.

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  11

  Pour the cake batter into a cake mold lined with greaseproof paper, drop it on the table a few times to release big bubbles, and smooth the surface as much as possible.

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  12

  Place in the preheated oven and heat the middle and lower layers to 150 degrees for 30 minutes.

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  13

  The baked cake is turned upside down on the grill.

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  14

  Tear off the oil paper and let cool.

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  15

  Peach jam made in advance.

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  16

  After the cake cools down slightly, turn it over and spread peach jam on top.

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  17

  Cut into large strips.

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  18

  Stack up and cut into small pieces.

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  19

  Sweet and soft layer cake.

Tips

1. The time and temperature are determined according to the temperament of your own oven.
2. Pumpkin puree has different humidity, so adjust as appropriate when adding.
3. I originally wanted to make a cake roll, so I whipped the egg whites until they were wet and foamy.