Ultimate Cotton Soft Pumpkin Sponge Cake – An ultimate pumpkin dessert. Another super egg cake. No, not eggy at all, save by the pumpkin. It’s so soft and light with cream cheese frosting. So delightful and delicious. Since fall season is around, this cake will be best suited for the season, and for thanksgiving too. Hope you’re inspired to make this one. Enjoy!

FOR FULL RECIPE, please visit my blog at [ Ссылка ]

FAQ:
1. How and where do I get cake flour?
Here is the link showing you how to make homemade cake flour [ Ссылка ]

Ingredients:
I am using 7x7x3-inch pan

Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended

Fresh Pumpkin Puree
1/4 Small Pumpkin
100ml water
50g fine sugar

Pumpkin Sponge Cake:
5 egg yolks
60g (1/3 cup) light brown sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
1 tsp vanilla extract
100g fresh pumpkin puree, sweetened
150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
1/4 tsp nutmeg powder
1/8 tsp clove powder
¼ tsp salt

5 egg whites
75g (1/3 cup + 1/2 tbsp) light brown sugar
½ tsp cream of tartar

Frosting:
113g (½ cup) cream cheese
30g (2 tbsp) fine sugar
450g (1 ¾ cup + 2 tbsp) whipped cream

Pumpkin Jelly
45ml (3 tbsp) water
3g (1 tsp) gelatin
50g (1/4 cup) fresh pumpkin puree, sweetened

Piping tip# 869


Instructions:
Fresh Pumpkin Puree:
1. Remove the pumpkin skin, and cut into chunks.
2. Add into a small pot. Add water. Boil it over a medium heat, and then cook on low and simmer until the pumpkins are soft. Remove from the heat. Place them into a food processor. Add sugar. Pulse few times until they are mashed. Weigh 113g of puree and set aside for cooling.

Vanilla Sponge Cake:
1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7x3-inch pan.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
4. Add the fresh puree. Mix until well combined.
5. Sift the flour in 2 batches into the mixture. Whisk in a circular motion until the flour disappear.
6. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
7. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
8. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 20-25 min.
10. Let the cake cool for at least 20 min or completely cool, and then slice it into 3 sheets.

Frosting:
1. In a small bowl, add the cream cheese and sugar. Mix it until it’s softened and creamy.
2. In another large chilled bowl, mix the whipping cream until slightly bubbly. Add in the softened cream cheese. Continue mixing until the mixture is smooth, and almost stiff peaks. Be very careful when mixing the whipping cream. Stop mixing as soon as you achieve the “almost” stiff peaks consistency. Do not mix any further as the cream will start curdling.
3. Assemble the cake.
4. Refrigerate the cake for 30 min after assembling.
5. Cut the 4 sides of the edges. Do the deco piping. Do not leave gaps in between if you are pour the jelly in the next step, to prevent overflowing.
6. Refrigerate the cake while doing the next step.

Pumpkin Jelly:
1. In a small bowl, add water and gelatin. Give it a quick mix.
2. In another bowl, fill with hot water, and put the other bowl on the top. The heat will help dissolving the gelatin.
3. Add in the pumpkin puree. Mix until combined.
4. Pour the pumpkin jelly over the surface of the cake. Spread the jelly evenly.
5. Refrigerate for 5 to 10 min before cutting the cake.

Decorate with some mint leaves on top.
Cake is ready to serve.

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