1Whole eggs are beaten, slowly adding fine sugar, until the egg liquid becomes white and bulky, which will not disappear immediately after the obvious lines are drawn on the surface.
2Sift low gluten powder into egg paste and mix well.
3Mix pumpkin with corn oil < br /> and pour into a small portion of egg paste. Mix evenly and then pour into the whole mixture.
4Fill the mould in the preheated oven and bake at 170 degrees for 20 minutes to cool down.
5Topping: Pumpkin mud sifted and stirred with Mascarpon until smooth
6Light cream mixed with fine sugar beats to 9 distributes
7Mix the two ingredients and fold them in a mounting bag. Squeeze them on the cooled cake.
