Pumpkin soft cake

Overview

I did not add baking powder to this pumpkin soft cake. If you like the fluffy feeling, you can add some baking powder. I think it is best to add less additives, and I also like it not too fluffy

Tags

• baking
• pregnant women
• old man
• afternoon tea
• western food
• autumn recipes
• students
• egg
• low gluten flour
• oil
• pumpkin
• sugar

Ingredients

Steps

1. 1 Slice the pumpkin and put it in the microwave on high heat for 6 minutes

   

2. 2 Crack the eggs into the basin

   

3. 3 I forgot to take pictures of the middle step. Add sugar to the eggs and use a whisk to thicken the liquid. Add oil and mix well. Then add flour and pumpkin (I used a food processor to puree the pumpkin in advance) and mix well

   

4. 4 Pour it into the baking pan, shake it a few times, put it in the preheated oven, and bake it at 210 degrees for 40 minutes

   

5. 5 Let cool and cut into pieces. It’s delicious with yogurt