PUMPKIN SPONGE CAKE RECIPE RECIPES
PUMPKIN SPONGE CAKE - JAMIE GELLER
Whisk the dry ingredients together and set aside. In a high speed mixer, beat the eggs and sugar together until they reach a ribbon stage (when you lift the
Provided by Chef Laura Frankel
Yield Servings
Number Of Ingredients 7
Steps:
- Whisk the dry ingredients together and set aside. In a high speed mixer, beat the eggs and sugar together until they reach a ribbon stage (when you lift the beat out of the mixture, the eggs and sugar will form a ribbon that will hold its shape for a few seconds). Fold the pumpkin puree into the egg and sugar mixture. Add the dry ingredients and gently mix together. Spoon the cake batter into a muffin tin lined with cupcake cups or into parchment lined 8” cake pans. Bake in a 375 degree oven for about 10-12 minutes for cupcakes or until the cake is lightly browned and an inserted toothpick comes out clean. Spread with Pumpkin Bavarian Creme
HOW TO MAKE PUMPKIN SPONGE CAKE - EASY
Do you love sweet things? Then you need to read this recipe for how to make pumpkin cake. In just 45 minutes you'll have a delicious dessert that can also be eaten as a snack and will surely delight the whole family. When you make a pumpkin cake you are also getting your kids to eat this nutritious ingredient, full of vitamins and great for helping them grow. Get creative in your kitchen and learn to make a delicious pumpkin sponge cake from OneHowTo.
Provided by Max. D Gray
Total Time 1 hours
Number Of Ingredients 7
Steps:
- The first thing to do to prepare your delicious pumpkin sponge cake is to put a frying pan on low heat and add the butter to melt it. Meanwhile, grate the pumpkin using a regular vegetable grater and then grind it up for a puree of this fruit.
- In a bowl, add 2 eggs and beat them until they have a foamy, spongy texture; then add sugar and beat everything together into a thick, white mixture.
- Next sift the flour into a large bowl; then add the baking powder and cinnamon. When you finish, add the melted butter from the first step, the pumpkin puree and finally the beaten eggs. Once you have all these ingredients in the same bowl, beat them until blended and they are a smooth paste.
- Now preheat the oven to 170 degrees celcius (338 farenheit) from both above and below and get the mould ready for the pumpkin cake. Put a little butter and flour in the mould to prevent it from sticking when the cake is baking, then add the mixture from the previous step and put it in the oven at 170 degrees.
- Let the cake bake for about 50 minutes and then check whether or not it's done. To do this just poke the cake with a toothpick and if it comes out clean it means your cake is ready. If it's still sticky though, leave it in a little longer to finish cooking. Then it's ready to enjoy!
- If you like trying new flavours, from OneHowTo we suggest some other original and delicious cake recipes that you will surely love. For example, you can learn to make a lemon sponge cake, a yoghurt sponge cake or a sugar-free sponge cake. Finger licking good!
- If you love pumpkins then you can also read our articles and learn how to make flan and fritters.
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PUMPKIN ROLL CAKE | ALLRECIPES
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
From allrecipes.com
Reviews 4.7
Category Fruits and Vegetables, Vegetables, Squash
Calories 227.7 calories per serving
From allrecipes.com
Reviews 4.7
Category Fruits and Vegetables, Vegetables, Squash
Calories 227.7 calories per serving
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
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PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 285 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 285 calories per serving
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.
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PUMPKIN SPONGE CAKE - - RECIPE FROM BOSTONCHEFS.COM ...
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PUMPKIN SPONGE CAKE RECIPE | PASTRY MADNESS
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From pastrymadness.com
From pastrymadness.com
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COTTON SOFT PUMPKIN SPONGE CAKE | BAKEWITHLOVE
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PUMPKIN CAKE RECIPES | ALLRECIPES
4. This easy-to-make cake is from a cake mix box but no one will ever know. Add in a few ingredients and you've got a yummy, moist pumpkin cake. Garnish with chopped or whole walnuts, if desired. By Yoly. A close up view on a single plated slice of double layer pumpkin cheesecake topped with a dollop of whipped cream.
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PUMPKIN SPONGE CAKE RECIPE | PASTRY MADNESS
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