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Thursday, September 5, 2013

Pumpkin Sponge Cake

This is one fancy fall festive cake, beautiful and rich, great pumpkin flavor in a sponge cake, with lots of frosting, decorate it up and serve it with a smile!!

NEED:2 jelly roll pans 
for the cake:

9 eggs, separated
1/4 cup. sugar
2 cups brown sugar
1 can pumpkin
1 1/2 cups cake flour
1 1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp ground cloves

1. prepare pans with a sheet of parchment paper sprayed with non-stick cooking spray. don't spray the sides of the pan - you want the sponge cake to cling to the sides when it bakes! {or it'll fall flat}

2. preheat oven to 350 degrees

3. whip egg whites until slightly foamy. slowly add the sugar & continue mixing until very soft peaks form. scrape into another bowl.

3. using the same whip & mixing bowl, cream together the brown sugar & egg yolks until light yellow in color. add the pumpkin & mix until evenly blended. scrape as needed.

4. sift the dry ingredients to evenly distribute the spices, baking powder and soda set aside.

5. gently fold the whipped egg whites into the pumpkin mixture alternately with the sifted dry ingredients.

6. divide the batter evenly into the prepared pans & level. this cake does not level itself & will bake up how you leave it in the pan.

7. bake about 10 minutes, or until it springs back when pressed lightly.allow to cool briefly, then loosen the paper liner, but do not remove.

8. allow to cool to room temperature then ice & stack.

cream cheese icing:
1 lb., 8 oz. cream cheese, room temperature
2 lbs. powdered sugar
1 1/2 cups butter, room temperature
1 TBS vanilla
1 tsp lemon juice

1. using a paddle, soften the cream cheese & mix until creamy - no lumps!

2. add the powdered sugar & blend thoroughly.

3. add the butter slowly, mixing & scraping down between additions.

4. add the vanilla & lemon juice. mix until creamy & store in the refrigerator until ready to use.

it's very pretty to coat the outside of the cake with a spiced whipped cream -
just add some ground cinnamon, nutmeg & ginger
to whipped cream.

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