Yes, the cake can be made without sugar. The method to make sugar-free eggs is:
1. Beat the eggs: Put the eggs, liquid maltitol, protein sugar, and water into the beater, mix at medium speed, and after mixing completely, add the cake oil. After the cake oil melts, add water to the paste. The water should be divided. Add slowly several times and stir at high speed to increase the volume of the egg liquid to 2 to 3 times its original volume.
2． Mixing the batter: After the egg liquid is beaten, slow down the speed of the egg beater, pour in the flour and pumpkin powder and mix well. Do not wait too long to avoid the egg paste becoming glutenous.
3． Assemble the mold: Pour the egg batter into the mold, and the amount should account for 2/3 of the mold volume.
4. Baking: Put the baking pan into the oven and bake it at 220°C with the bottom fire. When the cake swells, turn on the top heat and set the temperature to 210°C. Turn off the bottom heat and take it out when the surface turns golden brown.
5. Brush with oil: Brush the surface of the cake with a thin layer of cooked oil.
6． Demoulding: After demoulding, cooling and packaging are the finished products