Ingredients
Method
The calculation is for two 16 cm (6.3 inch) biscuits.
For the pumpkin sponge biscuit:
- flour – 155 g | 5.45 oz
- baking powder – 2/3 tsp
- baking soda – 1/4 tsp
- salt – 1/2 tsp
- cinnamon – 1 tsp
- nutmeg – 1/4 tsp
- vegetable oil – 160 g | 5.65 oz
- sugar – 130 g | 4.60 oz
- eggs – 2 pcs
- pumpkin – 200 g | 7.05 oz
- Mix the flour, the baking powder, the baking soda, salt, spices and sugar.
- Add the butter and the eggs, and whip.
- Add the grated pumpkin, and stir.
- Pour the dough into two molds, and bake the sponge biscuit at 180C (356F) until a dry toothpick. Don’t open the oven for the first 20 minutes!