Soft Pumpkin Cake 松软南瓜蛋糕

I'm a pumpkin lover. This cake is soft, light & yummy. I added some almond flakes on the cake to give it a wonderful aroma. I also made some Swiss meringue butter cream for filling. This cake is best to eat chilled.~~~Must Try~~~😍

Soft Pumpkin Cake 松软南瓜蛋糕

Ingredients:
(A)
 4 egg yolks
50gm pumpkin puree
50ml milk
50ml Corn oil
80gm cake flour
(B)

4 egg whites
Few drops vinegar
50gm sugar

Method:
1. Preheat oven to 180C
2. Combine pumpkin puree with milk. Then add in egg yolks and oil. Mix till well blended and put in flour ad mix till 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 .
4. Fold 1/3 of egg whites into (A) . Pour (B) into  egg yolks mixture and fold.
5. Pour into a 10 inch lined square pan, level the batter.
6. Sprinkle some almond flakes 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 and peel off lining paper. Let cake cool down totally.
8. Cut the cake into half. Spread one side with butter cream and top with another side of the cake. Chilled the cake.

Enjoy baking !!!