Golden Soft Pumpkin Square 金黄松软南瓜蛋糕

这两晚哄Lucius入睡前两人独处的时光都让我觉得特别甜蜜，Lucius的贴心和一些小动作让我甜在心坎，整颗心都融化了。能够拥有他觉得自己好幸运哦。

用了和这个蒸南瓜满分同样的南瓜做了这个被我bookmark很久的南瓜蛋糕。蛋糕是一般戚风做法，不知道是不是加了南瓜泥的关系口感还真不赖，除了软还带弹性，蛋糕组织没有很多小洞洞（这是我追求的），吃着吃着觉得口感很像这款日本棉花蛋糕。

这蛋糕的口味是清淡的，加上buttercream恰到好处，但是我却省略了buttercream（当然是因为懒，再加上家人不喜欢吃cream），根据我的喜好单单这样吃也很好吃，特别是配上撒在蛋糕上满满的南瓜子，柔软中又带着坚果的咬劲和芳香。

蛋糕吃起来没有负担，一块接一口，会不知不觉吃很多。

但是如果你像我的Lice妹妹喜欢重口味的话这蛋糕也许就不是你的那杯茶。Lice尝了后说蛋糕“没味道”，再让她吃这个布朗尼，她有点夸张惊为天人的说非常好吃。所以说口味的东西是很个人的。
 



Recipe adapted from Wendyinkk, original recipe from here. Please refer to the original site for Chinese recipe and step-by-step photos.

Golden Soft Pumpkin Square 金黄松软南瓜蛋糕

Ingredients:
(A)
4 egg whites
Few drops vinegar
50g sugar (I used 45g)
(B)
4 egg yolks
50g pumpkin puree (steamed and mashed. I used 65g)
50ml milk
50ml corn oil
80g cake flour
(C)
Handful of pumpkin seeds

Method:
1) Preheat oven to 160. Line a 9” square pan with baking/parcement paper.
2) Combine pumpkin puree with milk. Then add in egg yolks and oil. Mix till well blended and put in flour ad mix til 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 (pointy stiff)
4) Fold 1/3 of egg whites into (B). Pour (B) into remaining egg whites and fold.
5) Pour into the prepared pan, level the batter. Sprinkle (C) on top and bake for about 25 minutes.
6) When cake is done, remove from oven. Let it sit in the pan for 5 minutes, remove from pan (be gentle) and tear down the sideliners. Let cake cool down totally and cut into squares.