Dessert
Pumpkin Stack Sponge Cake
1 h 15 minServes 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minPumpkin Stack Sponge Cake
what you need
Ingredients
eggs (at room temperature)Dairy6 pieces
granulated sugarPantry200 g
all-purpose flour (sifted)Grains180 g- cornstarchPantry30 g
unsalted butter (melted)Dairy40 g- vanilla extractPantry10 ml
saltSpices2 g- orange food coloringPantry5 ml
- buttercream (for filling and crumb coat)Dairy400 g
dark chocolate (melted, for the stem)Pantry100 g
per serving
Nutrition
265kcal
- Carbs
- 27 g
- Proteins
- 4 g
- Fat
- 16 g
what you’ll use
Tools
Baking tray
Mixing bowl
Hand mixer- Sieve
Spatula- parchment paper
- Cooling rack
- cake ring
Pastry brush
step by step
Method
- Step 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.
- Step 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.
- Step 3
Cut out the pumpkin layers
- Cut the sponge into equal circles with a cake ring.
- Keep the trimmings for the top dome.
- Step 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.
- Step 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.