Pumpkin sponge cake
Description
The recipe won't take much time. This version will appeal to fans of carrot sponge cakes. The pumpkin flavor is barely noticeable, and the color depends on the color of the pumpkin used. Instead of cardamom, you can use vanilla, cinnamon, or ginger. Apricots can be replaced with prunes or seedless golden raisins, and you can add ground nuts to the batter. The sponge turns out quite moist due to the vegetable oil, so remove it from a regular pan carefully and only while still warm, otherwise it may break. If using it for a cake, let the sponge rest in the refrigerator, wrapped in plastic wrap, for 12–24 hours. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pumpkin sponge cake. Wash the pumpkin, remove the seeds, and cut off the skin. Grate the pumpkin flesh on a medium grater. Soak the apricots in hot water for 5-10 minutes, drain, rinse, and let all the water drip off completely. Chop the apricots into small cubes.
- 2
Step 2
Break the eggs into a bowl, add sugar, vanilla sugar, and honey. Beat with a mixer until fluffy.
- 3
Step 3
Pour in the vegetable oil and gently mix.
- 4
Step 4
Add grated pumpkin and chopped dried apricots to the mixture. Mix everything carefully.
- 5
Step 5
Combine the flour with the baking powder and cardamom, mix and sift into the bowl with the egg mixture. Gently stir until the pumpkin and apricots are evenly distributed.
- 6
Step 6
Grease a 24-centimeter springform pan with vegetable oil, place it on a baking sheet, and transfer the batter into the pan. Smooth the top of the cake and put it into the preheated oven. Bake the cake at 180 degrees Celsius for 35–45 minutes, or until done.
- 7
Step 7
Carefully remove the finished sponge cake from the pan by taking off the side ring, and let it cool completely on a wire rack. If you plan to use the sponge cake for making a cake, slice it into 2-3 layers.
- 8
Step 8
The pastry is ready. Serve with tea.