Dessert
Pumpkin Stack Sponge Cake
1 h 15Pour 12Nutri-Score D€€
D
1 h 15
1 h 15Pumpkin Stack Sponge Cake
recette de
The Squeaky Mixer
@thesqueakymixer
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (at room temperature)Produits laitiers6 morceaux
granulated sugarÉpicerie200 g
all-purpose flour (sifted)Céréales180 g- cornstarchÉpicerie30 g
unsalted butter (melted)Produits laitiers40 g- vanilla extractÉpicerie10 ml
saltÉpices2 g- orange food coloringÉpicerie5 ml
- buttercream (for filling and crumb coat)Produits laitiers400 g
dark chocolate (melted, for the stem)Épicerie100 g
par portion
Nutrition
265kcal
- Glucides
- 27 g
- Protéines
- 4 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Saladier
Batteur électrique- Tamis
Spatule- parchment paper
- Grille de refroidissement
- cake ring
Pinceau de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Cut out the pumpkin layers
- Cut the sponge into equal circles with a cake ring.
- Keep the trimmings for the top dome.
- Étape 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.
- Étape 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.