Ingredients
Pumpkin Sponge Biscuit
- 200 grams (7.1 ounces) sugar
- 120 grams (4.2 ounces) eggs
- 130 grams (4.6 ounces) baked pumpkin
- 50 grams (1.8 ounces) vegetable oil
- 130 grams (4.6 ounces) flour
- 4 grams (0.14 ounces) baking powder
Cream
- 400 grams (14.1 ounces) cream cheese
- 250 grams (8.8 ounces) heavy cream (33-35%)
- 70 grams (2.5 ounces) powdered sugar
Equipment
- Electric Mixer
Whip those eggs and sugar to perfection effortlessly. Make sure to keep your beaters clean to avoid contamination.
- Blender
A good quality blender will help you get an ultra-smooth pumpkin puree. Don't forget to pulse slowly and scrape down the sides.
- Baking Sheet (30×40cm)
A parchment-lined baking sheet is essential to ensure your sponge bakes evenly and doesn't stick. Double-check the dimensions!
- Spatula
A flexible spatula makes spreading the dough and cream a breeze. Silicone spatulas work best as they are heat resistant.
- Rolling Pin
Helpful for evenly spreading the cream if you find yourself in need. Also can be used to get that even roll in your cake.
Instructions
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Servings
Variations
Faq
- Why does my sponge turn out flat?
This often happens if you don't whip the eggs and sugar enough. Make sure they are fluffy and doubled in volume before you proceed.
- Can I use canned pumpkin puree?
Yes, you can use canned pumpkin puree, but make sure it's 100% pure pumpkin and not pumpkin pie filling.
- How do I keep my sponge from cracking when rolling?
Covering the hot sponge with a towel and letting it cool helps to keep it pliable for rolling without cracking.
- Can I add spices to the batter?
Absolutely! Feel free to add spices like cinnamon, nutmeg, or even some ginger to elevate the flavors.
- What's the best way to store this?
Once rolled, keep the pastry well-covered and store it in the fridge. It will stay fresh for up to 3 days.
- Can the sponge be made ahead of time?
Yes, you can bake the sponge a day ahead. Just make sure to wrap it well to prevent it from drying out.