Pumpkin sponge cake

Ingredients

Pumpkin Sponge Cake

3 eggs
250 grams (1.25 cups) granulated sugar
200 grams (0.88 cups) pumpkin puree
70 grams (5 tablespoons) vegetable oil
250 grams (2 cups) all-purpose flour
7 grams (1.5 teaspoons) baking powder

Equipment

Oven/Microwave
Make sure to use an oven or microwave with a temperature setting feature to bake the pumpkin for the puree. A reliable kitchen timer is a bonus to avoid overcooking!
Blender
A good blender will help you achieve a smooth and creamy pumpkin puree. Ensure your blender is powerful enough to handle cooked pumpkin without leaving lumps.
Mixing Bowls
Multiple mixing bowls make it easier to combine ingredients separately before mixing them together. Preferably, use bowls of different sizes for convenience.
Whisk/Electric Mixer
A strong whisk or an electric mixer will be beneficial to beat the eggs and sugar until frothy. Electric mixers save time and make the mixture smoother.
Baking Tin/Rings
Use a baking tin or rings with a diameter of 16cm (6.30 inches). If you’re using tins of different diameters, keep an eye on the baking time and adjust accordingly.
Skewer
A skewer helps in checking the readiness of your cake. Insert it into the cake, and if it comes out clean, your cake is ready!

Instructions

Step 1

1. Preheat your oven to 338°F (170°C). Prepare the pumpkin puree by baking pumpkin in the oven or microwaving until soft. Then mash the pumpkin with a blender until smooth. You can also use store-bought pumpkin puree to save time.

Step 2

2. In a large bowl, beat the eggs with the granulated sugar until the mixture becomes light and fluffy. Using an electric mixer will speed up this process.

Step 3

3. In a separate bowl, mix the pumpkin puree with vegetable oil until well combined. Gradually add this mixture to the eggs and sugar, stirring continuously.

Step 4

4. Sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring to make sure there are no lumps. Be careful not to overmix the batter.

Step 5

5. Divide the batter into 3 baking rings or cake tins with a diameter of 16cm (6.3 inches). Bake at 338°F (170°C) for about 35 minutes. Check for doneness by inserting a skewer into the center; if it comes out clean, the cake is ready. If you are using different-sized tins, you may need to adjust the baking time accordingly.

Step 6

6. Let the cakes cool completely before serving. This sponge cake pairs wonderfully with custard, cream cheese, caramel, walnuts, oranges, caramelized apples or canned peaches.

Servings

The magic ✨ of this pumpkin sponge cake lies not only in its fluffy texture but also in how you present it. To elevate your presentation, consider these serving suggestions: Classic Custard Delight: Pour a generous amount of creamy custard over each slice, letting it soak in for a moist, **indulgent** taste. You can garnish with a sprinkle of cinnamon on top for an added autumnal flavor. Caramel Crunch Heaven: Drizzle caramel sauce over the cake and top it with a handful of crushed walnuts. The caramel's sweetness paired with the crunch of walnuts creates a delightful contrast that’s simply irresistible. 🍁 Fruit Festival: Serve your pumpkin sponge cake with a dollop of cream cheese and a side of caramelized apples or canned peaches. The fruity twist adds a refreshing burst of flavor to each bite. 🍎🍑 Coffee Companion: This cake pairs beautifully with a hot cup of coffee or tea. The warmth of the beverage enhances the cake's comforting, homey essence, making it a perfect treat for cozy afternoons. ☕🍰

Variations

Looking for gluten-free or vegan alternatives? We've got you covered! 🌱 Gluten-Free Version: Substitute the regular flour with a high-quality gluten-free flour mix. Ensure it includes xanthan gum for better texture. This way, everyone can enjoy the deliciousness of your pumpkin sponge cake without worry. Vegan Version: Replace the eggs with flaxseed eggs; mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For the dairy portion, use a plant-based oil and switch to coconut cream for a rich, creamy touch. 🥥🍰 With these variations, you can cater to a wider audience while keeping the integrity and deliciousness of the original recipe intact.

Faq

How do I know my pumpkin sponge cake is done baking?
Insert a skewer into the center of the cake. If it comes out clean, the cake is ready!
Can I use canned pumpkin puree?
Yes, you can use canned pumpkin puree if you're short on time. Just ensure it's pure pumpkin and not pumpkin pie filling.
Why is my cake dense instead of fluffy?
Overmixing the batter can lead to a dense cake. Mix until ingredients are just combined and avoid over-beating.
How can I prevent my cake from sticking to the baking tin?
Line the baking tin with parchment paper or grease it well with oil or butter before pouring in the batter.
Can I freeze the pumpkin sponge cake?
Yes, you can freeze your cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last up to 3 months.
What is the best way to store the cake for later?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.