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Preparation
1 hour 20 minutes
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Difficulty
Medium
Delicious pumpkin sponge cake, fluffy and soft, is also very nutritious. Let’s join TasteVN go to the kitchen and learn how to make delicious and nutritious pumpkin sponge cake!
Ingredients for Pumpkin Sponge Cake Serves 6 people
Pumpkin 1/2 kg Unsalted butter 210 gr Sugar 160 gr Eggs 3 eggs Vanilla 2 teaspoons All-purpose flour 200 gr Baking powder 6 gr (baking powder)
How to choose fresh and delicious pumpkin
- A good pumpkin will have a hard outer skin, not deformed or bruised. When holding the pumpkin, it feels heavy and solid, indicating it has a dense flesh and fewer seeds.
- Choose a pumpkin with a fresh stem, about 2cm long, for better storage.
- Do not buy if the pumpkin has a soft skin or if the flesh is mushy when cut, showing signs of decay.
See details:
Tools needed:
Oven, sieve, egg beater, whisk, kitchen scale,…
How to make Pumpkin Sponge Cake
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Steam and mash the pumpkin
Wash the pumpkin thoroughly, peel off the outer skin with a knife. Use a spoon to scoop out the seeds. Cut the pumpkin into small pieces, then place the pumpkin in a steamer to cook.
Once the pumpkin is soft, use a fork to mash it until smooth. Then take 180g of the mashed pumpkin for the cake.
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Whip the butter mixture
Put 210g of butter in a bowl, use a mixer or whisk to whip the butter until smooth. Then add 160g of sugar to the butter, continue to beat the butter at medium speed for about 4 minutes.
When the butter and sugar are completely dissolved and fluffy, add 3 chicken eggs to the bowl, set the mixer to medium speed and beat for another 2 – 3 minutes.
Next, add 2 – 3 teaspoons of vanilla and the 180g of mashed pumpkin to the butter mixture. Continue to beat for about 2 minutes at medium speed until the mixture is completely homogeneous.
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Mix the flour
Sift 200g of flour and 6g of baking powder into the butter bowl, then gently fold the flour from the bottom up with a spatula. Do not stir too vigorously to avoid breaking the air bubbles in the batter, which would make the cake rise poorly.
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Pouring the batter
Preheat the oven to 170 degrees Celsius for 15 minutes.
Line the mold with parchment paper; if you don’t have parchment paper, you can substitute it with a little butter spread around the mold.
Then, slowly pour the batter into 80% of the mold, use a knife dipped in a bit of oil to make a light cut in the center of the cake for a nice rise.
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Baking the cake
Place the cake in the oven, bake at 155 – 160 degrees Celsius for 30 – 35 minutes.
After baking, take the cake out of the oven, remove it from the mold, and turn it upside down on a rack to let it cool completely.
Note: Depending on the oven, the baking time and temperature may vary. Ovens with a capacity under 30 liters often have higher heat from above, so you need to monitor the cake frequently.
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Final product
The cake is fluffy, soft, and very nutritious for the family. What are you waiting for? Get into the kitchen and make this delicious sponge cake right away.
How to store the cake: The cake that you don’t finish needs to be wrapped tightly and stored in the refrigerator. Use within 3 – 5 days.
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TasteVN wishes you success with the recipe for pumpkin sponge cake!
*Refer to images and recipes from: YouTube channel Mommy Oven
