An ideal pumpkin cake for the Halloween party

Have you already thought about what dessert you will prepare for the Halloween party? During this time of year, pumpkin desserts are ideal, but pumpkin sponge cake is the best option because it is easy to make.

This one stands out for having a soft and fluffy texture finish, especially if you follow our steps and recommendations. Next, we explain the best way to prepare the pumpkin sponge cake.

Pumpkin sponge cake ingredients

• Powdered sugar, amount necessary to decorate.

• 75 grams of chocolate in pieces or chocolate chips.

• One tablespoon of ground cinnamon.

• 4 large eggs.

• 100 ml of sunflower oil.

• 200 grams of white sugar.

• 1 envelope or 15 grams of chemical yeast.

• 250 grams of common or all-purpose wheat flour.

• Half a kilogram of pumpkin pulp, without peel and without seeds.

Steps to follow for the preparation of the pumpkin sponge cake

Note: Due to the length of this recipe, we will divide the procedure into several phases.

Making the pumpkin mixture

1. Wash the pumpkin, remove the peel, seeds and leave only the pulp. Wash it and cut it into pieces.

2. Steam the squash pulp for ten minutes. You can do it in the steamer or microwave at 800 watts. Also, you can boil on the stove over high heat in a pot with enough water.

3. While the pulp is cooking, separate the whites from the yolks and drop the whites into a bowl and then beat them until stiff. To do this, use a mixer with steel rods and beat for 5 minutes.

4. Next, add a few drops of lemon juice. Reserve the bowl with the beaten egg whites.

5. In another bowl, add the egg yolks and sugar. Subsequently, beat with an electric mixer to integrate well, until you achieve a creamy appearance.

6. Remove the pumpkin pulp from the microwave and strain to extract excess moisture.

7. Place the freshly strained pulp in the bowl with the yolk and sugar mixture and add the sunflower oil.

8. Change the blender attachment and use the grinding attachment. Crush the yolk and sugar mixture together with the pumpkin pulp until they are well crushed.

9. Sift the flour, cinnamon and yeast with the help of a strainer over the mixture obtained from the previous step. You can use a spoon to make it easier.

10. Beat the mixture with the help of the electric rods until you get a creamy texture.

11. Incorporate the egg whites beaten until stiff, and now with manual rods, begin to integrate with soft and enveloping movements.

12. Add the chunks of chocolate or frozen chips to the mixture and whisk to integrate.

13. Reserve the mixture.

Preparation of the mold and baking

1. Take a metal mold and spread sunflower oil all over the surface. You can spread with a spray, or use a brush and paint.

2. Sprinkle a thin layer of flour over the entire surface.

3. Pour the mixture into the mold, using a paddle to pour everything into the content.

4. Tap the mold against the surface to remove air bubbles.

5. Take the mold to the oven, with heat up and down at 180º C, placing the tray at medium height. Wait 35 minutes and prick the mixture with a toothpick, if the toothpick comes out clean and dry, it will be time to remove the cake from the oven.

Garnish and serve

1. Let the cake cool in the mold.

2. When the cake is at room temperature, use a knife to remove it from the mold and then flip the cake onto a serving plate.

3. Sprinkle some powdered sugar on the surface of the cake.

4. Cut into pieces and serve the portions.

Recommendations and tips so that the pumpkin cake is perfect

• It is best to keep the chocolate chips or chunks frozen at the time of use, to avoid melting while baking.

• If you are going to cook the pumpkin pulp in the microwave, the ideal is to place the pieces of pulp in a container, cover with plastic transparent paper and let it cook steamed and in its own juice.

• When beating the whites, you cannot allow traces of fat in the bowl.

• If you want the cake to have a texture similar to that of a pudding, do not strain the pulp and add a little water to the cake mixture.

• If you do not have a grinding accessory, you can simply take the pumpkin pulp with the yolk and sugar mixture to the blender and let them blend until a homogeneous mixture is achieved.

• If you do not have manual rods for the step of integrating the egg whites into the pumpkin mixture, just use a wooden or plastic spoon.

• If you like, you can use margarine instead of sunflower oil to grease the pan where you will bake.

How to reserve the pumpkin sponge cake?

In case you are not going to consume the cake yet, you can chop it into pieces or portions and take it to a bread basket and store there. Another option is to store it in a covered pan in the refrigerator or in the pantry.

If you do not have either of the two elements, you can simply place the cake pieces in a covered plastic container and take it to the refrigerator. However, make sure the container is tightly covered to prevent the cold from making the cake hard.

Conclusions of the pumpkin sponge cake recipe

As you may have noticed, this is a very simple recipe, for which you don't need to be an expert to make it perfect. It is also the ideal option for a Halloween dessert.

Therefore, we encourage you to try this recipe at home and surprise everyone with your culinary and pastry skills. If you like, you can also share it with your friends.