Pumpkin Sponge Cake

Autumn in Tuscany kosher style - Chef Laura Frankel's delicious dessert recipe.

By LAURA FRANKEL
January 11, 2011 15:34
1 minute read.
Pumpkin field

Pumpkin field 58. (photo credit: Courtesy)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Pumpkin Sponge Cake

This delicious low fat cake is loaded with vitamins and fall flavors. Bake it into cupcakes and frost with your favorite frosting or bake the cake into layers and serve as a festive fall cake with poached pears.

Be the first to know - Join our Facebook page.


Ingredients:
-8 ounces cake flour
-1 teaspoon cinnamon
-1 teaspoon baking soda
-3 whole eggs
-1 cup sugar
-½ cup canned pumpkin puree
-1 teaspoon vanilla extract


Instructions:
1.    Whisk the dry ingredients together and set aside.
2.    In a high speed mixer, beat the eggs and sugar together until they reach a ribbon stage (when you lift the beat out of the mixture, the eggs and sugar will form a ribbon that will hold its shape for a few seconds).
3.    Fold the pumpkin puree into the egg and sugar mixture. Add the dry ingredients and gently mix together.
4.    Spoon the cake batter into a muffin tin lined with cupcake cups or into parchment lined 8” cake pans.
5.    Bake in a 375 degree oven for about 10-12 minutes for cupcakes or until the cake is lightly browned and an inserted toothpick comes out clean.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR