PUMPKIN SPONGE BISCUIT

Ingredients

Pumpkin Sponge Biscuit

155 grams (5.45 ounces) flour

0.65 teaspoons baking powder

0.25 teaspoons baking soda

0.5 teaspoons salt

1 teaspoon cinnamon

0.25 teaspoons nutmeg

160 grams (5.65 ounces) vegetable oil

130 grams (4.60 ounces) sugar

2 large eggs

200 grams (7.05 ounces) pumpkin, grated

Instructions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until well combined. Sifting the dry ingredients can help achieve a finer texture in your sponge cake.

Step 3

Add the vegetable oil and eggs to the bowl. Whisk the mixture until it becomes smooth and well blended. Ensure the eggs are at room temperature for better emulsification.

Step 4

Gently fold in the grated pumpkin, stirring until it is evenly distributed throughout the batter. Be careful not to overmix, as this can make the sponge cake dense.

Step 5

Divide the batter evenly between two 16 cm (6.3 inch) round cake pans. Lining the pans with parchment paper can make it easier to remove the cakes later.

Step 6

Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven in the first 20 minutes to prevent the cakes from collapsing.

Step 7

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling the cakes completely makes them easier to frost or layer.

Servings

Serving this pumpkin sponge biscuit can be the start of a memorable culinary adventure. For a cozy fall evening, pair it with a warm cup of spiced chai or a rich hot chocolate. Hosting a brunch? Add a dollop of whipped cream and a sprinkle of cinnamon on each slice for a delightful touch. If you want to get fancy, serve it with a side of vanilla ice cream and caramel drizzle for an indulgent dessert.

For a more sophisticated presentation, layer slices with cream cheese frosting and top with candied pecans for a mini cake experience. You can also create a simple syrup with maple syrup and brush it lightly over the warm sponge for added moisture and a hint of sweetness.

The possibilities are endless, so let your creativity lead the way. Whatever you choose, this pumpkin sponge biscuit is sure to be a hit!

Equipment

Mixer

Essential for combining ingredients smoothly. If you don't have one, a sturdy whisk and some elbow grease will do the trick.

16 cm Cake Molds

These are ideal for the specified recipe size. Be sure to grease them well to prevent sticking.

Oven

An efficient oven ensures even baking. Avoid opening the door during the first 20 minutes to maintain temperature.

Grater

For grating the pumpkin. A medium-sized grater works best to achieve the right texture.

Variations

To make this recipe gluten-free, substitute the regular flour with a gluten-free all-purpose flour blend. Make sure your blend contains xanthan gum for best results. Double-check that your baking powder and soda are also gluten-free.

For a vegan version, replace the eggs with a mixture of flax seeds and water (1 tbsp ground flaxseed + 3 tbsp water for each egg). Use a vegan-friendly sugar and ensure your vegetable oil is cold-pressed to maintain the natural flavors.

Faq

Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin. Just make sure it's 100% pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
Why shouldn't I open the oven during baking?
Opening the oven can cause a sudden drop in temperature, which could prevent the sponge from rising properly.
Can I use other spices in this recipe?
Absolutely! Feel free to experiment with spices like ginger or allspice for a unique twist.
What if my biscuits come out too dense?
Ensure you didn't overmix the batter, as overmixing can lead to a dense texture. Also, check your baking soda and powder for freshness.
How can I store the leftovers?
Keep the biscuits in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the sponge biscuit?
Yes, you can freeze it. Wrap tightly in plastic wrap and place in a freezer bag. It will keep for up to 3 months. Thaw at room temperature before serving.