Pumpkin sponge cake: the original dessert to make easily
published on 27 October, 2020 at 16:20
Ingredients:
4 eggs
600 gr sugar
4 yolks
600 gr pumpkin pulp
600 gr flour
320 gr corn oil
1 pinch of salt
2 vanilla yeasts
For the buttercream:
500 gr butter
700 gr icing sugar
6 tablespoons of warm milk
q.b. orange gel food coloring
Directions:
Boil the pumpkin and mash it. Whip the eggs with the sugar, then add the egg yolks and pumpkin pulp. Add the flour, oil and yeast. Finally add a pinch of salt and pour the mixture into two equal molds. Bake at 356°F (180°) for 40-45 minutes.
Cream: whip the butter with the icing sugar, then add the warm milk. Finally add the dye.
Assemble the cake and decorate it.
Credit: Chiara's cakery
https://www.youtube.com/watch?v=e1fnQ9_aS4k&ab_channel=Chiara%27sCakery
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