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.




Labels:

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more