The first pumpkins of the new season are already available. Of course, I could not resist the idea of making a nice sponge cake after the long summer break 🙂
In the past years, I made several types of pumpkin cake (you can find all the recipes on this website). This year, I combined pumpkin with cocoa and vanilla.
The result isn’t just nice for the eye, but both the texture and the taste of this sponge cake are really delicious.
I could not stop myself after the first slice! I challenge you to make this cake and to resist after the first slice too!! 😉
Ingredients
- 500 gpumpkin pulp
- 250 gwhite spelt flour (or white flour type 0)
- 180 glight muscovado brown sugar
- 130 mlsunflower oil (cold pressed)
- 50 gcornstarch
- 15 gbaking powder
- 3eggs
- 2 spoonsunsweetened cocoa powder
- 1vanilla pod
- 1 pinchtable salt
Preparation
– cut the pumpkin pulp in small cubes and blend it by using a food processor;
– separate the egg whites form the yolks in two distinct bowls;
– add the sugar and the vanilla seeds to the yolks, whip till you get a smooth cream;
– now add the blended pumpkin and mix well;
– take the bowl with the egg whites, add a pinch of salt and whip them until stiff;
– take another large bowl and sift the flour, the cornstarch and the baking powder onto it;
– mix them well together, then pour the cream you made with the pumpkin and the yolks onto the flours, and fold gently till you get a smooth dough;
– pour the oil and mix well till it gets absorbed completely;
– now pour the stiffed whites and fold gently to incorporate them in the dough;
– separate the thus obtained cake dough into 2 separate bowls;
– sift the cocoa powder onto one of them and mix well till it get completely absorbed;
– pour half of the cocoa dough onto a greased ring cake baking tray of 22 cm diameter;
– pour half of the pumpkin dough onto it;
– pour the last layer of cocoa dough, then top it with the remaining pumpkin dough;
– bake at 165 degrees for about 45/50minutes;
