How to make pumpkin sponge cake

After a busy day of work and study, it is really tiring to prepare dinner with an hungry body. The recipe of whole egg pumpkin sponge cake is simple and easy to learn. You only need a wok. No need to fry, deep-fry or stew. You can enjoy the delicious taste by serving it with clear soup.

1. Prepare the ingredients, weigh the low flour, sugar, pumpkin puree, and cooking oil, and take the eggs out of the refrigerator in advance to warm them up for later use.

2. Peel and seed the pumpkin, cut into pieces, cover with plastic wrap and steam in the microwave for 5 minutes.

3. Then put it into the strainer to drain the soup

4. Grind the pumpkin into puree, weigh 60 grams, and put the rest in the refrigerator for making other foods

5. Crack the eggs into a bowl and add sugar at a time

6. Put it in a 40-degree water basin and beat it.

7. Start beating with an electric whisk

8. Beat the eggs until they become lighter and the eight-character pattern does not disappear immediately.

9. Then pour in pumpkin puree and egg mixture and mix well.

10. Pour in cooking oil and beat evenly at low speed

11. Finally, sift the low flour and mix evenly into the cake batter.

12. Then pour it into the paper cup mold to vibrate the bubbles, and put the remaining egg mixture into a six-inch removable bottom mold, and wrap a layer of tin foil on the bottom.

13. Put the paper cups into the preheated oven at 180 degrees, bake for 18 minutes, and the removable bottom mold for 25 minutes.

14. Bake the sponge cake and let it cool down.

15. Then when the time comes, take the six-inch sponge cake out of the oven, let it cool and remove from the mold.

16. After cooling, remove the paper cup and it will be complete

17. Sweet, fluffy, soft and awesome

18. Finished product decoration and placement

Good living habits and a healthy diet are important guarantees for maintaining good health. The whole egg pumpkin sponge cake is simple to make, rich in nutrients and worth recommending.