(Source: XiaoMeiZhu)
(A)
4 egg whites
Few drops vinegar
50gm sugar
(B)
4 egg yolks
50gm pumpkin puree
50ml milk
50ml Corn oil
80gm cake flour(C)
Handful of pinenuts
Buttercream for filling
Method:
1. Preheat oven to 160/180C
2. Combine pumpkin puree with milk. Then add in egg yolks and oil. Mix till well blended and put in flour ad mix til smooth.
3. Put egg whites into another bowl and beat until frothy. Put in vinegar and continue to beat until soft peaks. Put in sugar and beat until stiff (pointy stiff)
4. Fold 1/3 of egg whites into (B) . Pour (B) into remaining egg whites and fold.
5. Pour into a 10 inch lined square pan, level the batter.
6. Sprinkle some pine nuts over cake and bake for 25 minutes.
7. When cake is done, remove from oven. Let it sit in the pan for 5 minutes, remove from pan (be gentle) and tear down the side liners. Let cake cool down totally.
8. Overturn cake and peel off lining paper and cut into half. Spread one side with butter cream and top with another side of the cake. To make slicing nicer chill cake for 30 minutes before slicing to serve.
