Pumpkin sponge cake
Description
The baked goods are easy and quick to make. A light, airy pumpkin sponge turns out both delicious and good for you. Even children who won’t eat pumpkin steamed, baked, or boiled will enjoy it. The vegetable is cut so fine they won’t even notice it.
Instructions
- 1
Step 1
Prepare the ingredients you need. Choose pumpkin that smells good and feels juicy.
- 2
Step 2
Rinse some pumpkin under running water and peel it. Grate the peeled flesh on a fine grater into a small bowl or dessert glass. Optionally, you can soften the peeled flesh in the microwave for about 2 minutes and add it while still soft. Either way, the sponge cake will be very tasty!
- 3
Step 3
In the bowl of a food processor or mixer, crack in the chicken eggs, add the salt, vanilla sugar, and granulated sugar. Beat everything thoroughly at high speed for about 3–4 minutes. Be careful not to overbeat the egg mixture, as it may separate.
- 4
Step 4
Then gradually add high-grade wheat flour in portions and fold it gently into the beaten eggs with slow, unhurried movements—do not beat. Preheat the oven to 180°C.
- 5
Step 5
Lastly, add the cut pumpkin into the dough and gently mix.
- 6
Step 6
Grease the pan with neutral vegetable oil or butter. Spoon the sponge cake batter into the pan and level the surface. Place the pan in the oven on the middle rack.
- 7
Step 7
Bake the sponge cake for 25-30 minutes, making sure it doesn't burn. It's better not to open the appliance door during baking, as the cake may collapse due to the temperature difference. Check its readiness with a wooden skewer. If the skewer comes out dry from the middle of the sponge cake, it is completely ready. Remove the pan from the oven.
- 8
Step 8
Turn the pan on its side and let the sponge cake cool like this—that way it will not collapse. When the bake has cooled completely, carefully remove it from the pan and dust the top with icing sugar. Serve with freshly brewed tea or coffee.