How to make whole egg pumpkin sponge cake

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  1. Prepare ingredients, including cake flour, sugar, pumpkin puree, and cooking oil.Weigh and prepare.Take the eggs out of the refrigerator in advance and warm them up for later use

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  2.Peel the pumpkin, remove the seeds and cut into cubes , cover with plastic wrap and put it into the microwave program to steam the melons for 5 minutes

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  3.Then Add the drained and sifted dry soup

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  4.Crush the pumpkin into puree and weigh it.60 grams, the rest can be used in the refrigerator to make other foods

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  5.The whole egg was knocked into the basin., add sugar one at a time

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  6.Put it into a 40-degree water warm basin and let it pass through water

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  7.Use an electric egg beater to start beating

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  8.Pass until the eggs become lighter and the eight characters will not disappear immediately

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  9.Then pour in pumpkin puree and egg batter and beat well

• 10.Pour in the cooking oil and beat evenly at low speed
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  11.Finally, sift the low flour and mix evenly into cake batter

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  12.Then pour it into the paper cup mold and vibrate the air bubbles.Put the remaining egg batter into the six-inch removable bottom mold and wrap the bottom with a layer of tin foil

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  13.Put it into the preheated 180 degree oven with upper and lower heat, bake the paper cup for 18 minutes, and bake the removable bottom mold for 25 minutes

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  14.Bake the cup sponge cake, take it out of the oven and let it cool

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

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  16. Remove the paper cup after cooling and it will be complete

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  17.Sweet, fluffy, soft and great

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  18. Finished product decoration