Ingredients
4 Egg Yolks
20 gram Sugar
50 gram corn oil
10 gram water
70 gram self raising flour
75 gram pumpkin puree
Meringues:
4 Egg Whites
70 gram sugar
Method:
1. Hand whisk egg yolks and sugar till pale.
2. Add on corn oil, water and pumpkin puree, mix well.
3. Add in flour and combine well.
4. Beat Egg white at high speed until foamy.
5. Slowly add in sugar, beat till soft peak.
6. Take 1/3 of egg white and use hand whisk to mix with egg yolk mixture till light
7. Fold the balance of egg white into egg yolk mixture.
8. Preheat oven at 160C at 40 min, or adjust your oven as every oven is difference. (Put a tray in, in the last 15 minutes to prevent burned top)
9. Inverted the cake pan and remove cake once it is completely cold.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
8. Preheat oven at 160C at 40 min, or adjust your oven as every oven is difference. (Put a tray in, in the last 15 minutes to prevent burned top)
9. Inverted the cake pan and remove cake once it is completely cold.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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