Today I’m going to show you how to make a moist Pumpkin Sponge Cake. Using this delicate, bright orange cake you can make many easy fall desserts.
Ingredients:
130g all purpose flour
2 tsp baking powder
¼ tsp salt
2 large eggs
100g sugar
130g pumpkin puree
40 ml canola oil
1 tsp orange zest
1 tsp vanilla extract
Orange gel food coloring (optional)
*All the ingredients need to be at room temperature.
Step 1
Before starting to make the cake, we’ll need to prepare a baking pan. I will use a 6-inch baking ring. I used a piece of parchment paper and foil to cover one side of the ring. Try your best to attach the foil to the ring so that the cake batter doesn’t leak out. If you’re using a regular baking pan or a springform, just cover the bottom of the form with parchment paper.
Also, preheat the oven to 350 degrees Fahrenheit (180 C).
Step 2
In a mixing bowl combine the pumpkin puree, canola oil, orange zest and a couple of drops of orange gel food coloring. Using a spatula mix all the ingredients until they are combined well.
Step 3
In a stand mixer bowl combine the eggs, sugar, salt and vanilla extract. Beat the eggs using the medium-high speed for about 6 to 8 minutes or until they’re light and fluffy.
Step 4
Add the pumpkin mixture and carefully mix it all together, using a spatula. Sift in the flour and baking powder. Again, mix all the ingredients together using a spatula.
Step 5
Pour the cake batter into a prepared baking ring. Spread the cake batter evenly, using a spatula. Bake at 350 degrees Fahrenheit for 45-50 minutes. Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry.
Step 6
Let the cake cool in the baking ring for about 10 minute or so, then using a sharp knife, run the knife between the cake and the baking ring. Take the ring off, invert the cake and carefully take off the parchment paper from the bottom. The cake turned out very beautiful and fragrant.
Step 7
Let the cake cool completely. After that cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight. Using a cake leveler or a bread knife divide the cake into three layers.
This Pumpkin Sponge Cake is very tender, fragrant and has an airy texture. Be sure to try to make it and I promise you won’t regret it.
THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.
Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make this easy, Pumpkin Sponge Cake! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
Tips for making Pumpkin Sponge Cake:
- Before making the cake batter make sure that all the ingredients are at room temperature.
- To add more fall flavor you can also add some cinnamon, clove, nutmeg, and allspice!
- You can make the pumpkin cake ahead of time and keep it in the freezer until you’re ready to assemble the cake. Wrap the cake with plastic wrap first and freeze it in an airtight container. Thaw it on the counter top and assemble the cake only once the cake has reached room temperature.
- To make an 8-inch (20 cm) cake, multiply each ingredient by 1.55
Pin for later:
Pumpkin Sponge Cake Recipe
This Pumpkin Sponge Cake is very tender, fragrant and has an airy texture.
- 130 g all purpose flour
- 2 tsp balin powder
- 1/4 tsp salt
- 2 large eggs
- 100 g sugar
- 130 g pumpkin puree
- 40 ml canola oil
- 1 tsp orange zest
- 1 tsp vanilla extract
- Orange gel food coloring (optional)
-
Before starting to make the cake, we’ll need to prepare a baking pan. I will use a 6-inch ( 15.5 cm) baking ring. I used a piece of parchment paper and foil to cover one side of the ring. Try your best to attach the foil to the ring so that the cake batter doesn’t leak out. If you’re using a regular baking pan or a springform, just cover the bottom of the form with parchment paper.
Also, preheat the oven to 350 degrees Fahrenheit.
-
In a mixing bowl combine the pumpkin puree, canola oil, orange zest and a couple of drops of orange gel food coloring. Using a spatula mix all the ingredients until they are combined well.
-
In a stand mixer bowl combine the eggs, sugar, salt and vanilla extract. Beat the eggs using the medium-high speed for about 6 to 8 minutes or until they’re light and fluffy.
-
Add the pumpkin mixture and carefully mix it all together, using a spatula. Sift in the flour and baking powder. Again, mix all the ingredients together using a spatula.
-
Pour the cake batter into a prepared baking ring. Spread the cake batter evenly, using a spatula. Bake at 350 degrees Fahrenheit for 45-50 minutes. Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry.
-
Let the cake cool in the baking ring for about 10 minute or so, then using a sharp knife, run the knife between the cake and the baking ring. Take the ring off, invert the cake and carefully take off the parchment paper from the bottom. The cake turned out very beautiful and fragrant.
-
Let the cake cool completely. After that cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight. Using a cake leveler or a bread knife divide the cake into three layers.
Before making the cake batter make sure that all the ingredients are at room temperature.
To add more fall flavor you can also add some cinnamon, clove, nutmeg, and allspice!
You can make the pumpkin cake ahead of time and keep it in the freezer until you’re ready to assemble the cake. Wrap the cake with plastic wrap first and freeze it in an airtight container. Thaw it on the counter top and assemble the cake only once the cake has reached room temperature.
To make an 8-inch (20 cm) cake, multiply each ingredient by 1.55
You may also like:
How to Make Pumpkin Puree
Gluten Free Pumpkin Waffles
Yeasted Pumpkin Bread
Leave a Reply