Prepare ingredients: pumpkin, corn oil, milk, fine sugar, low-gluten flour, baking powder, baking soda, eggs, white vinegar, sugar and white sesame.

1. Wash the pumpkin, peel it, cut it into pieces, put it in a big bowl, steam it on a steamer, take it out after steaming and pour it into the pumpkin puree.

2. After the pumpkin puree is slightly cool, add a proper amount of corn oil and milk sugar into the pumpkin puree and stir well.

3. Sieve the low-gluten flour first, then add it into the pumpkin puree, then add a little baking powder and baking soda and mix well.

4. After stirring evenly, prepare eggs of about 10, and then separate the egg white from the protein. After separation, add the egg yolk into the pumpkin puree, stir thoroughly, and reserve the egg white.

5. Add a few drops of white vinegar to the prepared egg white, which can better remove the fishy smell, and then send the egg white away. When whisking away the egg whites, add the right amount of sugar in three times until the egg whites can roughly pull out a sharp corner.

6. Add the beaten protein to the egg yolk paste, usually three times. Every time you add it, you should stir it evenly by boiling. After all mixing, take out the oven baking tray and spread a layer of oil paper. Then you can pour the stirred egg mixture into the baking tray. Then smooth the surface with a shovel, shake it a little, and then shake out some bubbles. Sprinkle some sesame seeds on the surface and bake in the oven.

7. The temperature of the oven is about 180 degrees. Bake 15 minutes, then change to 160 degrees, and bake for about 30 minutes. However, the specific test temperature and time can also be determined according to your own oven. After baking, you can take out the cake with discolored surface.