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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.




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