Sponge Cake with Pumpkin
by Editorial Staff
In the fall, make a pumpkin sponge cake – it turns out bright and tasty.
Ingredients
For two biscuits with a diameter of 28 cm:
- Eggs – 8 pcs.
- Flour – 2 cups
- Sugar – 1 glass
- Baking powder – 10-15 g
- Pumpkin – 400 g
- Salt – 1 pinch
Directions
- Grind the yolks white with half the sugar.
- Grind the pumpkin with a blender in mashed potatoes.
Add mashed raw pumpkin to the yolks. (You can add grated lemon or orange zest, groundnuts. You can also add sour cream, butter, or cottage cheese to the yolk mass.) - Mix the yolks with flour and baking powder.
- Beat the egg whites with half the sugar until firm. To do this, first beat the whites without sugar.
- And then, when the mass turns white, add sugar and continue to beat until hot peaks.
- Carefully so that the mass does not fall off, add the beaten egg whites in portions, stirring from bottom to top.
- Put the dough in a greased mold and place in the oven preheated to 150 ° C. Increase the temperature to 180-200 ° C. In the first 15 minutes of baking, the biscuit should not be disturbed, open the oven, shake the baking sheet. The total baking time for the pumpkin sponge cake is 40 minutes.
- To check the readiness, pierce the middle of the pumpkin sponge cake with a wooden stick – it must remain dry. As soon as the biscuit is ready, turn off the heat, open the oven door and leave for 10 minutes.
Enjoy your meal!
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