Skip to main content

Pumpkin sponge cake ~ 南瓜海绵蛋糕


A light and refreshing sponge cake which I decorated with icing sugar and sugar shards to depict a Christmas atmosphere!




Pumpkin sponge cake ~  南瓜海绵蛋糕 Ingredients  (adapted from  'here'  )
Ingredients (A)
  • 4 egg yolks
  • 30 gm caster sugar
  • 20 ml coconut milk
  • 1/4 tsp salt
  • 50 ml oil
  • 1/2 tsp vanilla
  • 70 gm mashed pumpkin (Steam the pumpkin and mash it up)
  • 105 gm plain flour
  • 10 gm rice flour
  • 1/4 tsp bicarbonate of soda
(B)  4 egg whites
       1/4 tsp cream of tartar
       50 gm caster sugar

Method

  1. Line the base of an ungreased 8 inch round springform cake pan with parchment paper.
  2. Sift plain flour, rice flour and bicarbonate of soda, twice.  Set aside.
  3. Mix coconut milk with salt, set aside.
  4. Using a handheld mixer, beat egg yolks and sugar till pale.  Beat in oil, coconut milk and vanilla.  Add in mashed pumpkin and stir to combine.
  5. Add in sifted flour, set aside.
  6. In a clean bowl, beat egg whites till frothy, add in cream of tartar and beat till foamy.  Gradually add in sugar in  batches.   Beat till stiff peaks form but not dry.
  7. Fold 1/3 meringue into the egg yolk mixture, mix well and fold in the remaining meringue.
  8. Pour batter into the prepared pan.
  9. Bake in a preheated oven @ 170 deg.C for  50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  10. Leave the cake in the pan for about 10 mins., then invert onto a wire rack to cool completely.
  11. Decorate as desired.




Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju