Peel and cut the pumpkin into pieces, steam until soft, then mash until smooth. Place the mashed pumpkin in a saucepan, mix in a little salt, sugar, and cornstarch, and stir over heat until smooth. Remove from heat. Weigh out 200 grams (about 1 1/3 cups) of this mashed pumpkin to use.

Separate the egg whites and beat them until foamy. Gradually add the sugar while beating until stiff peaks form. Add the egg yolks and gently whisk to combine. Pour in 1 cup of water, milk, or orange juice, then add the vegetable oil and mix well.

Add the mashed pumpkin mixture and stir to combine. In a separate bowl, mix the flour with the baking powder. Gently fold the flour mixture into the egg mixture until just combined and smooth.

Stir in 1 teaspoon ground ginger. Preheat the oven to 410°F (210°C). Grease your baking pans and preheat them as well. Pour the batter into the pans, spread evenly, and tap gently on the counter to level. Bake for 20 minutes.

This amount of batter makes about 3 medium-sized cakes. After 20 minutes, if a toothpick comes out clean, the cakes are done. Remove from pans and let cool on a rack.

If desired, squeeze icing sugar from the tube over the top of the cakes. This cake is great for breakfast or as a midday treat with tea or coffee, with a rich pumpkin flavor and a hint of ginger.

Give this recipe a try and enjoy this delicious cake!