Pumpkin sponge cake

Overview

Pumpkin sponge cake, pumpkins grown on the balcony, green organic melons. Since I fell in love with baking, I have fallen deeper and deeper into the road of no return. I am out of control. Whenever I have time, I have been thinking about the taste, texture, shape, color, simple... Pumpkin sponge cake is a cake with simple ingredients, melts in the mouth, and is pure natural

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• baking powder
• butter
• cake mix
• egg
• pumpkin
• white sugar
• milk

Ingredients

Steps

1. 1 Peel the pumpkin, wash it, cut it into pieces, steam it, let it cool, and mince it in a food processor;

   

2. 2 Mix cake flour and baking powder together and brush them with each other;

   

3. 3 Soften butter at room temperature and mix with milk;

   

4. 4 Whole eggs, add sugar;

   

5. 5 Beat the eggs until they turn white. If you lift the egg beater, there will be fine lines that will not disappear immediately; PS: If the eggs are taken out of the refrigerator, they should be cooled before beating. In winter, they should be beaten with warm water.

   

6. 6 To the beaten egg liquid, add sifted cake flour and baking powder, mix well;

   

7. 7 Add pumpkin puree and mix well;

   

8. 8 Add the mixed butter milk and continue to mix;

   

9. 9 Mix everything well and pour the paste into the mold; PS: I use different models, some are big and some are small, because children like to eat small ones.

   

10. 10 Preheat the oven to 180 degrees and bake for 25 minutes;