Pumpkin Sponge Cake

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Pumpkin Sponge Cake

100 gm pumpkin puree (roast/steam pumpkin until soft and scrap out the flesh and mash with a fork)
35 gm Coconut milk (santan)
35 gm vegetable oil
1 tsp vanilla extract
100 gm cake flour
100 gm egg yolks (6 eggs – grade B)
200 gm egg whites (6 egg whites)
100 gm castor sugar

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Instructions:

Preheat oven to 170C. Line the bottom of an 8″ round pan and grease the sides.

1. In a big mixing bowl, add pumpkin puree, egg yolks, coconut milk, vanilla extract and oil. Use a hand whisk to blend together before adding flour. Whisk to combine and set aside.

2. Beat egg whites with an electric mixer until foaming before gradually adding castor sugar. Continue to beat until firm peaks form.

3. Add 1/3 of the meringue and mix into the pumpkin batter. Fold with hand whisk to combine before adding another 1/3 portion. Repeat with remaining meringue and fold until no streaks of yolk batter can be seen.

4. Transfer batter into baking pan and tap a few times on counter top to remove big air bubbles and also helps to even out the batter.

5. Bake with water bath (bain marie) at 170C for 15 minutes, then reduce to 140C for 50 minutes. Remove water and reduce temperature to 100C and continue to bake for another 10 minutes.

6. Unmould when cake has pulled away from the side of cake pan and cool completely on a rack before serving.

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11 Comments »

  1. Lina Chen said

    Can the coconut milk replace with butter?thx..

    Liked by 1 person

    • jeannietay said

      Just replace with milk.

      Like

  2. Louise said

    Oh my word, Jeannie, your Pumpkin Sponge Cake looks heavenly!

    Thank you so much for sharing…

    Liked by 1 person

    • jeannietay said

      Hi Louise, thank you for visting:)

      Like

  3. Elise said

    Hi Jeannie, just wondering is the plain flour replaceable with cake flour? Some of your sponge cake use plain flour and some use cake flour. All your cake look marvellous. Love every single one of them.

    Like

    • jeannietay said

      yes can replace with cake flour.šŸ˜€

      Like

  4. Hi Jeannie, today I baked your pumpkin sponge cake followed exactly your oven temperature and time. The cake rose very high and beautiful with no cracks at all. But toward the last 10 min when I turned the temp down to 100 deg, however the cake sunk a little. Is it because it is not fully cooked yet? Should I extend the time for the 140 deg a bit longer? In spite of this, I am still very happy that there’s no crack! Thank you very much Jeannie for sharing your valuable tips.

    Like

    • jeannietay said

      Hi Veronica, at the end of 140C, press lightly on the surface, if you can still hear squishing sound, bake a little longer before removing the water and continue with 100C. Hope your next cake will be more successful!

      Like

  5. Tisima Boonnop said

    I didn’t test this kind of cake, but I could not find the baking powder in the recipe. Could it fluffy like a picture? Please recommend. Thank you.

    Liked by 1 person

    • jeannietay said

      Yes, this cake use the meringue to lift it up instead of baking powder, do make sure it’s firm and stable.

      Like

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