Pumpkin sponge

1 hour (your 20 min)
1 hour your 20 min

In autumn, make a pumpkin sponge - it turns out bright and tasty.

Cold pumpkin sponge preparation method: Rub the yolks with half the sugar.

Grind the pumpkin with a mashed blender. Add raw pumpkin shredded in puree to the yolks. (You can add grated lemon or orange zest, ground nuts. Sour cream, oil or cottage cheese can also be added to the yolk mass. )

Mix the yolks with flour and baking powder.

Beat the whites with half a portion of sugar into a strong foam. To do this, first beat the proteins without sugar.

And then, when the mass is whitened, add the sugar and continue to whisk until sharp peaks.

Carefully, so that the mass does not fall, in portions introduce whipped proteins, mixing with movements from the bottom up.

Put the dough in a tin greased with oil and put in an oven heated to 150 ° C. Increase the temperature to 180-200 ° С. For the first 15 minutes of baking, the biscuit cannot be disturbed, open the oven, shake the baking sheet. The total baking time of the pumpkin sponge is 40 minutes.

To check your readiness to pierce the middle of the pumpkin sponge with a wooden stick - it must remain dry. Once the biscuit is ready, turn off the fire, open the oven door and leave for 10 minutes.

It is advisable to withstand the biscuit after baking from 8 hours to 2 days (after which it is easier to cut) impregnate with syrup, lubricate with cream. Warm way. Rub the yolks with sugar. Heat in a water bath with constant stirring until the sugar dissolves. Cool to room temperature, put in cold water and beat constantly. In this case, the mass will become thick, lush, yellow. Add flour or flour with starch, then introduce proteins in the same way as with a cold method.