Eggs
5 pieces (55-60 grams each)
White granulated sugar
60g Lemon juice 3g Old pumpkin contains abundant moisture. Steam it thoroughly until fully cooked, then mash into a puree and set aside to cool. Separate egg yolks from egg whites. Place the egg whites in the freezer until ice crystals form. Combine milk and corn oil, stir until emulsified. Add pumpkin puree and mix evenly. Sift in cake flour and stir until no dry flour remains. Add egg yolks and stir until smooth. The batter should reach a thick consistency; when lifted with a whisk, it should drip and slightly pile up, then disappear within seconds. Add lemon juice and sugar to the egg whites. Using a stand mixer on speed 11, whip until large hooks form, then reduce to speed 8 and continue whipping to refine the texture until stiff peaks form. Dip the whisk attachment into the egg white mixture and lift it up; it should form a small mountain peak. Pour all the egg yolks directly into the stand mixer bowl. Mix on speed 6 for 30 seconds, then fold evenly with a spatula. Preheat a deck oven to 145°C in advance.Pour into the mold, tap to release large air bubbles, and sprinkle with pumpkin seeds for decoration. Place on the lower-middle rack and bake at 145°C for 55 minutes (for the last 10 minutes, increase the top and bottom heat by 5°C). Observe carefully; the cake is done when it rises and then settles back down. Upon removal from the oven, tap to release hot steam, then invert to cool completely. This cake is softer and more delicate than a plain chiffon cake!! It is truly the fluffiest and softest cake I have ever made, and it melts in the mouth.
