This delicious lowfat cake is loaded with vitamins and fall flavors. Make cupcakes and frost with your favorite frosting, or bake layers and serve it as a festive fall cake with poached pears.
Pumpkin Sponge Cake
Servings
Ingredients
- 8 ounces 2 cups cake flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3 eggs
- 1 cup sugar
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375° F. Line a muffin tin with cupcake liners, or line an 8-inch square pan with parchment paper. 2. Whisk together flour, cinnamon, and baking soda; set aside. 3. Place eggs and sugar in a mixer bowl, and beat at high speed until they reach a ribbon stage (when you lift the beater out of the mixture, the eggs and sugar will form a ribbon that will hold its shape for a few seconds). 4. Fold pumpkin into the egg mixture. Add the flour mixture, and gently mix together. 5. Spoon batter into the prepared pan. Bake until the cake is lightly browned and an inserted toothpick comes out clean, about 10 to 12 minutes for cupcakes, or 30 minutes for the cake. Remove from oven and cool on a wire rack.
- Yield: 12 cupcakes or 1 (8-inch) cake
So sorry to hear this, it could have been related to the type of flour but it is a low fat cake which usually is a bit more dense.
This recipe was terrible. I just finished making it today n the cupcakes were far too dense. The outside was waaay too tough. I was gonna use this for my grandma’s 90th but i will not. Good thing i tested it first.
you can use a whisk and whisk the ingredients together.
you can use white spelt flour or in a pinch you can use all purpose flour.
thank you. I would prefer to use any whole grain flour, otherwise I’ll skip it. Is that possible? Which one would you recommend?
how would one make this recipe without an automatic mixer?
what flours would be acceptable to substitute for cake flour? would white whole wheat flour work? if so, should the amount be changed?
thank you.
The picture suggests this was baked in a loaf pan, 9×5 . Wonder if it would bake successfully in a 9″ tube pan, lined with parchment.
8 fluid ounces is 1 cup.
4 c. flour is ~ 1 lb. (16 oz. by weight) So 8 oz. by weight would be 2 c.
8 ounces or 2 cups of flour? 8 ounces is 1 cup.