5 eggs, separated whites
1/4 teaspoon cream of tart
60g pumpkin condensed soup
45ml skim milk
70ml vegetable oil, such as corn or canola
100g cake flour, sifted (100 g plain flour, take 2 Tablespoon out replace with 2 Tablespoon corn starch) plus extra if too running (3 Tbs plain fl plus 3 Tbs corn starch)
Preheat oven to 170 C. Beat the egg whites until frosty, add cream of tart whisk until soft peaks forms. Add sugar and continue whisking until stiff peaks form.
In another bowl, combine pumpkin condensed with milk. Add the egg yolks and oil. Mix till well blended and add the flour. Mix gently until no lumps.
Fold in approximately ⅓ of egg whites into pumpkin mixture. Add another ⅓ of the egg whites by gently folding into the batter. Add the remaining ⅓ egg whites and again fold into the cake batter.If too running add extra fl; consistence must be thicken.
Scoop the batter into prepared 10 inch tube pan, level the batter. Gently tap the pan against the counter to remove air bubbles trapped in the batter. Bake the 10 inch pan for 25 minutes. When skewer inserted comes out clean, turned the oven off; keep the cake inside the oven and leave the door ajar for 10 minutes.
Remove the cake from oven and gently remove the cake from the pan. Let is cool completely before spraying the whipping cream and decorate with tropical fruits.