Postre
Pumpkin Stack Sponge Cake
1 h 15 minPara 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minPumpkin Stack Sponge Cake
receta de
The Squeaky Mixer
@thesqueakymixer
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
eggs (at room temperature)Lácteos6 piezas
granulated sugarDespensa200 g
all-purpose flour (sifted)Cereales180 g- cornstarchDespensa30 g
unsalted butter (melted)Lácteos40 g- vanilla extractDespensa10 ml
saltEspecias2 g- orange food coloringDespensa5 ml
- buttercream (for filling and crumb coat)Lácteos400 g
dark chocolate (melted, for the stem)Despensa100 g
por ración
Nutrición
265kcal
- Carbohidratos
- 27 g
- Proteínas
- 4 g
- Grasas
- 16 g
lo que usará
Utensilios
Bandeja de horno
Bol
Batidora de varillas- Tamiz
Espátula- parchment paper
- Rejilla de enfriamiento
- cake ring
Pincel de cocina
paso a paso
Preparación
- Paso 1
Make the sponge batter
- Whip the eggs and sugar until pale and tripled in volume.
- Sift in the flour, cornstarch and salt, then fold gently.
- Fold in the melted butter, vanilla and orange food coloring.
- Paso 2
Bake the sponge sheet
- Spread the batter evenly on a lined baking tray.
- Bake at 180 °C until springy and lightly golden.
- Cool completely on a rack.
- Paso 3
Cut out the pumpkin layers
- Cut the sponge into equal circles with a cake ring.
- Keep the trimmings for the top dome.
- Paso 4
Fill and stack
- Brush the layers with syrup if using.
- Stack the sponge circles with buttercream between each layer.
- Crumb coat the whole stack with buttercream and chill.
- Paso 5
Decorate the pumpkin
- Shape the reserved trimmings into a dome on top.
- Cover with orange-tinted buttercream and smooth the sides.
- Pipe the ridges and add the melted chocolate stem.