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Sponge cake with pumpkin

0
695
Kitchen European
Calorie content 246.3 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 10.2 g
Fats * 18 gr.
Carbohydrates* 34.4 g
* per 100 gr. product
Sponge cake with pumpkin
Content

Today we will prepare a delicate chiffon sponge cake with pumpkin, it will become the basis for a delicious autumn-winter cake. The taste of pumpkin is barely caught in the finished cake, to a greater extent it only gives a bright color and moisture to our biscuit. The spices that we add to the dough are perfectly combined with pumpkin, and caramel sugar makes the pumpkin shade more intense and gives the finished biscuit a golden color and caramel flavor.

Ingredients

Cooking process

step 1 out of 10
Grind the caramel sugar into powder on a coffee grinder. If you do not have caramel sugar, you can replace it with the usual one - this will not greatly affect the taste of the biscuit, there will be no caramel aroma, and the color of the biscuit will be lighter.
step 2 out of 10
Divide pre-chilled eggs into yolks and whites. Add caramel powder to the yolks and beat with a mixer until a thick creamy consistency.
step 3 out of 10
Add odorless vegetable oil and apple cider to the whipped yolks. If you don't have cider, you can replace it with orange juice, apple juice, or plain milk.
step 4 out of 10
We clean the pumpkin from the peel and seeds, cut into small cubes, put in boiling water and boil for 3-4 minutes. Then take out, let cool slightly and puree with a hand blender. Add pumpkin puree to the yolks and beat well again.
step 5 out of 10
Add a pinch of salt to the proteins and beat with a mixer until small bubbles form. Then add sugar to the proteins and beat with a mixer at high speed until persistent peaks are formed.
step 6 out of 10
Sift wheat and almond flour into a separate bowl. If you don't have almond flour, replace it with 10 grams of regular flour. Add cinnamon, ginger and nutmeg to the flour, baking powder. Mix everything well.
step 7 out of 10
Add the dry mixture to the yolk-pumpkin mixture and gently mix everything with a spatula from bottom to top.
step 8 out of 10
In the pumpkin dough, add whipped egg whites last. Stir again with a spatula from bottom to top so as not to precipitate the proteins. We got an airy dough.
step 9 out of 10
We spread the dough in a mold or a culinary ring with a diameter of 16 cm, so that we get a tall biscuit. We send the biscuit to bake in an oven preheated to 180 degrees for 20 minutes, then reduce the heat to 160 degrees and bake for another 10-15 minutes.
step 10 out of 10
We take out the finished biscuit from the oven. Let it cool a little in the form. Then we take it out of the mold, put it on the wire rack and leave it to cool completely for a couple of hours. Then the biscuit can be cut into cakes and start assembling the cake.

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