Ten-inch pumpkin sponge cake

Ten-inch pumpkin sponge cake

Overview

This sponge cake is based on Teacher Zhuzhu’s recipe. It tastes as elastic as a sponge, has a tough bite, has a fine texture, and has good load-bearing capacity. It is especially suitable for decorating the base of a cake.

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Ingredients

Steps

  1. Put the butter and milk into a small stainless steel basin, heat it with insulated water until it becomes liquid and set aside (step 1).

    Ten-inch pumpkin sponge cake step 1

  2. Crack eggs into a water-free and oil-free basin, add sugar and salt. (Step 2)

    Ten-inch pumpkin sponge cake step 2

  3. Heat it in 45° warm water, stir with a whisk while heating, until the temperature of the egg liquid reaches about 38°, remove from the warm water!

    Ten-inch pumpkin sponge cake step 3

  4. Beat the whole egg liquid with an electric mixer on medium speed!

    Ten-inch pumpkin sponge cake step 4

  5. During the beating process, the whole egg liquid will turn yellow and taste light yellow, and the volume will double. Continue beating until it is light yellow and the bubbles are fine. Lift the egg beater to draw a figure 8 on the surface, which will disappear after 5 seconds. Turn to low speed and continue beating for 1 minute.

    Ten-inch pumpkin sponge cake step 5

  6. Add sifted flour all at once and stir from the bottom up with a spatula.

    Ten-inch pumpkin sponge cake step 6

  7. When stirring, you can shovel it into the bottom of the basin from 2 o'clock and turn it up from 8 o'clock. Repeat several times until the flour is no longer visible and the batter becomes fine and smooth.

    Ten-inch pumpkin sponge cake step 7

  8. Pour a small amount of cake batter into the butter liquid in Picture 1 and mix well with a spatula.

    Ten-inch pumpkin sponge cake step 8

  9. Pour the well-mixed batter into a large bowl (picture 7 cake batter), quickly stir with a spatula until no oily liquid is visible, and the cake batter is ready.

    Ten-inch pumpkin sponge cake step 9

  10. Pour the mixed cake batter into the mold and use a spatula to draw a circle in the middle of the cake batter to eliminate large air bubbles in the batter. Place in the middle and lower racks of a preheated 170 oven and bake at 160 degrees for about 40 minutes. Let me say here that the mold can be round and hollow, there is no restriction.

    Ten-inch pumpkin sponge cake step 10

  11. The non-stick mold can be demolded within five minutes of taking it out of the oven! The anode mold can be turned upside down and cooled before demoulding!

    Ten-inch pumpkin sponge cake step 11

  12. I used a large ten-inch pumpkin mold, which can be easily removed by turning it upside down.

    Ten-inch pumpkin sponge cake step 12

  13. The cake body is very complete.

    Ten-inch pumpkin sponge cake step 13

  14. Much like a giant pumpkin.

    Ten-inch pumpkin sponge cake step 14

  15. Cut it!

    Ten-inch pumpkin sponge cake step 15

  16. The texture is very delicate and it tastes tough!

    Ten-inch pumpkin sponge cake step 16