Ingredients

Pumpkin sponge biscuit
flour
0.50 cup
155 g
5.42 oz
5.12 fl oz
baking powder
0.75 tsp
3.20 ml
baking soda
0.25 tsp
1.23 ml
salt
0.50 tsp
2.46 ml
cinnamon
1 tsp
4.92 ml
nutmeg
0.25 tsp
1.23 ml
vegetable oil
0.75 cup
160 g
5.60 oz
5.28 fl oz
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
eggs
2 pc
pumpkin
0.75 cup
200 g
7 oz
6.60 fl oz

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!