Ingredients
Pumpkin sponge cake
egg
3pc
sugar
250g
8.75oz
1cup
16.75tbsp
pumpkin puree
200g
7oz
0.80cup
13.40tbsp
vegetable oil
70g
2.37fl oz
flour
250g
8.75oz
1cup
16.75tbsp
baking powder
7g
0.25oz
0.47tbsp
Method
- Bake the pumpkin for puree in the oven or microwave until soft, and then mash with a blender.
- Beat the eggs with sugar; combine the puree with oil, and add to the eggs.
- Mix the flour with baking powder, and add to the main mass. Stir so that there are no lumps.
- Baked the sponge in 3 rings with a diameter of 16cm (6.30 inch) at 338F (170C) for about 35 minutes. Check the readiness with a skewer.
- You can use tins of a different diameter. Then adjust the baking time.
Such a sponge cake tastes best with a custard or cream cheese, caramel, walnuts, oranges, caramelized apples or canned peaches.
