Dessert
Pumpkin Stack Sponge Cake
1 u 15 minVoor 12Nutri-Score D€€
D
1 u 15 min
1 u 15 minPumpkin Stack Sponge Cake
recept van
The Squeaky Mixer
@thesqueakymixer
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
eggs (at room temperature)Zuivel6 stukken
granulated sugarVoorraadkast200 g
all-purpose flour (sifted)Granen180 g- cornstarchVoorraadkast30 g
unsalted butter (melted)Zuivel40 g- vanilla extractVoorraadkast10 ml
saltKruiden en specerijen2 g- orange food coloringVoorraadkast5 ml
- buttercream (for filling and crumb coat)Zuivel400 g
dark chocolate (melted, for the stem)Voorraadkast100 g
per portie
Voedingswaarden
265kcal
- Koolhydraten
- 27 g
- Eiwitten
- 4 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Bakplaat
Mengkom
Handmixer- Zeef
Spatel- parchment paper
- Afkoelrooster
- cake ring
Bakkwast
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Cut out the pumpkin layers
- Cut the sponge into equal circles with a cake ring.
- Keep the trimmings for the top dome.
- Stap 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.
- Stap 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.