Sponge cake with pumpkin

Submitted by enr on 21 Aug 2010
3 eggs
120 g sugar
120 g of powdered sugar
120 g soft butter + extra for greasing form
250 g flour
300 g pumpkin, raw, grated
1 vanilla
1 tbsp baking powder
cinnamon and / or cloves and / or ginger
Sponge cake with pumpkin
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Heat the oven to 200 C. Rectangular, deep cake pan is coated with soft butter. Eggs were separated. Egg whites are broken down into hard snow with sugar. Yolks are broken down with the butter, powdered sugar and vanilla foam. If you will put other spices are also added now. Mix gently and yolk egg white mass. The flour is mixed with the baking powder and sieved on the egg mixture, stirred gently. Add grated pumpkin, mix well and pour into the form. Bake about 70 minutes of bottom rail. * In another embodiment, first add the flour to the yolk mixture, then pumpkin and finally the egg white snow. I think also it is better and is lighter cake. * You can glaze optional.
2 users
21 Aug 2010


Looks great tasty, congratulations! I love pumpkin. Once again congratulations for the interesting recipe.

I have a vaprosche ,, of bottom rail ,, you mean that only bottom heating element of the oven you bake or both coils are included and form is the lowest level of the grate?

No, reotanite included both just cake is placed below the oven, I guess that would otherwise be very lackluster 70 minutes. I've done the recipe, but I would not bake at 200 and 180 degrees. Rare roast at higher temperatures.

I just put it to bake ... Yolk mixture seemed to become less dense before mixing so was wondering if something is missing, but ... important is the result. We shall see ...

My people at home do not eat pumpkin, but as I gave half and I decided to experiment. The recipe is very interesting. I want to share with you that he enriched with walnuts and coconut. Slightly thickened my dough and added a little milk. Since I had ginger and cloves and cinnamon and put a little bit of everything vanilla. Became great. I must emphasize that unlike the traditional cakes that I like them very fresh, this has become very sophisticated exotic taste after 2-3 days stay.

Tatiana, I am very glad that you liked the recipe :) I personally am still not able to prepare it, but when it comes its turn, will surely put walnuts - I think they fit like no other nut pumpkin ! Besides, I like you've noticed that cakes made with butter, not oil, are better off after standing. Cheerfully welcome the New 2013th Year! :)

Thank you, Aliana. Merry New Year to you! :)

Something quick, easy and tasty. I'm satisfied.

I am replacing my cinnamon cocoa

Gabi, very happy:) Thanks for the nice comment and picture :)