Ingredients

Pumpkin sponge biscuit
flour
155g
5.43oz
0.62cup
10.39tbsp
baking powder
0.65tsp
baking soda
0.25tsp
salt
0.5tsp
cinnamon
1tsp
nutmeg
0.25tsp
vegetable oil
160g
5.41fl oz
sugar
130g
4.55oz
0.52cup
8.71tbsp
eggs
2pc
pumpkin
200g
7oz
0.80cup
13.40tbsp

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

 

  1. Mix the flour, the baking powder, the baking soda, salt, spices and sugar.
  2. Add the butter and the eggs, and whip.
  3. Add the grated pumpkin, and stir.
  4. 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!