Ingredients
Sponge biscuit
- 4 eggs
- 150 grams (5.3 ounces) flour
- 150 grams (5.3 ounces) sugar
- 70 grams (2.5 ounces) pumpkin puree (make sure to bake the pumpkin beforehand)
- 50 milliliters (1.7 fluid ounces or 3.4 tablespoons) odorless vegetable oil
- 8 grams (0.3 ounces) baking powder
- 0.33 teaspoon baking soda
- 1 tablespoon (15 milliliters) orange juice
- 10 grams (0.35 ounces) vanilla sugar
- 0.5 teaspoon ground cinnamon
- Zest of 1 orange
The cream
- 50 milliliters (1.7 fluid ounces or 3.4 tablespoons) cream (33% fat)
- 250 grams (8.8 ounces) mascarpone
- 400 grams (14.1 ounces) cream cheese
- 100 grams (3.5 ounces) powdered sugar
- 1 gram (0.035 ounces) vanillin
The filling
- 100 grams (3.5 ounces) berry confit
Equipment
- Mixing Bowls
You'll need a few mixing bowls to separate and combine dry and wet ingredients. Make sure they're clean and dry for the best results.
- Electric Mixer
An electric mixer will help you achieve a fluffy egg mixture and perfectly whipped cream. A handheld mixer works just fine.
- Silicone Spatula
A silicone spatula is perfect for gently folding ingredients together and scraping down the sides of your bowls.
- Baking Sheet
A 30*40cm (11.80*15.75 inch) baking sheet lined with parchment paper is essential for baking a perfectly even sponge.
- Kitchen Towel
You'll need a clean kitchen towel to help roll the hot sponge biscuit for that perfect spiral shape.
- Acetate Film and Cake Ring
These are optional but will help you achieve a professional finish when assembling and chilling your cake.
Instructions
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Servings
Variations
Faq
- How do I prevent my sponge from cracking while rolling?
Ensure you roll the sponge while it's still warm and pliable, using a kitchen towel to help guide you. Work gently and take your time.
- Why is my cream mixture too runny?
Make sure your cream cheese and mascarpone are cold before whipping and do not over-whip once you add the mascarpone. It should only be whipped until just combined.
- Can I use other purees in place of pumpkin?
Definitely! You can use carrot or sweet potato puree for a different flavor profile, but the overall consistency might slightly change.
- What if I don’t have acetate film and a cake ring?
You can still assemble the cake without these tools. Simply use parchment paper for the wrap and keep the cake in a round bowl or container to hold its shape while chilling.
- How can I make the flavors more intense?
For stronger citrus notes, add more orange zest or even a bit of orange extract. For a deeper pumpkin flavor, consider adding a hint of pumpkin spice mix.
- What’s the best way to store this cake?
Store the assembled cake in the fridge, tightly covered, for up to 3 days. This will keep the cream fresh and the sponge moist.