Pumpkin is not only a good ingredient for stir-frying and soup but also desserts. Its flesh is soft and sweet, making it naturally suitable for a variety of pastries, such as pumpkin pie, pumpkin cake, and pumpkin pudding.

Today, we share a delicious cake made from pumpkin, with a fluffy texture and a rich pumpkin sweetness.

Made from pumpkin, flour, starch, sugar, honey, eggs, yeast, cheese, and butter. It is healthy and nourishing, low in oil and sugar, and very environmentally friendly.

It tastes like a cheese tart, with a dense texture, rich flavour, and delicate and fluffy.

It is a super dessert that the whole family can eat with confidence.


Pumpkin 200g

Low gluten flour 40g

Sugar 25g

Vegetable oil 10g

3 eggs

Lemon 1 slice


1. Peel and remove the flesh of the pumpkin, and cut it into small pieces.

2. Put cold water in a pot, boil the water and continue to steam for about 15 minutes on high heat.

3. Let cool slightly, then put into the cooking machine.

4. Add 10g vegetable oil and beat together into pumpkin puree. It is recommended to use light corn oil or sunflower oil.

5. Separate the egg yolk and egg white and serve in a clean, oil-free mixing bowl.

6. Pour out 190g of pumpkin puree and mix with egg yolks.

7. Stir until fully integrated.

8. Sift in 40g of low-gluten flour.

9. Mix the batter well. Don't use the circle method to mix, it will affect the taste.

10. Squeeze a few drops of lemon juice into the egg whites to remove the egg fishy and add flavour to the cake.

11. Add 25g of granulated sugar to the egg whites in 3 batches, pour in the first batch, and start whipping with an electric mixer.

12. When the egg white batter appears rippled, add the remaining granulated sugar and continue to whip.

13. Beat until the egg whites show obvious lines, remember not to continue beating.

14. Pour 1/3 of the previous egg yolk into the egg white batter.

15. Use a spatula to mix, cut, and mix well. Be careful to mix gently.

16. Add the remaining egg yolk batter and mix well in the same way.

17. Pour into a 6-inch live-bottom mould.

18. Lightly shake out the bubbles.

19. Bake in the middle of a preheated 160-degree oven for about 35 minutes at 160 degrees.

Each oven temperature difference is different, try to adjust the temperature difference with a thermometer. Also, observe that the surface is evenly coloured and then remove it from the oven.

20. Turn it upside down and let cool completely.

21. Remove from the mould and cut into pieces, then squeeze fresh cream on top of the cake and you are ready to serve.