This pumpkin and chocolate sponge cake recipe is going to become one of your favorites for several reasons.
First and foremost, it is very good.
The second one is a very easy and quick sponge cake recipe.
The fact that it is a recipe that includes pumpkin is a positive point, since it is a delicious food that integrates very well into the cakes. In addition, pumpkin has healthy properties, as it is a source of potassium, vitamin A and C.
This pumpkin sponge cake recipe is from Eva Arguiñano and as soon as we discovered it and tried it we thought it would be a good idea to share it with you.
We have made a variation on the original recipe, which uses raw and grated pumpkin.
In this version of the pumpkin and chocolate sponge cake recipe we have used our
Frutifresh roasted pumpkin
which you can find in Consum, under the Frutifresh brand, and El Corte Inglés supermarkets, under the Peris brand, among other establishments.
Buying the pumpkin already roasted makes life much easier and avoids several steps: peeling, splitting and roasting. If we already have it roasted, we will save time and also money, because of the cost of the light for the time that the pumpkin has to be in the oven.
Step by step of the pumpkin and chocolate sponge cake recipe
Ingredients for 8 people:
- 1 tub of Frutifresh or Peris roasted pumpkin (250g).
- 250g. of strong flour.
- 1 dessert spoon of cinnamon.
- 1 sachet of yeast (16g.)
- 4 eggs.
- 100 grams of brown sugar (or panela).
- 150 grams of chocolate for melting.
- 75 ml. of sunflower oil.
- Butter and flour to grease the mold.
Elaboration:
→ In a bowl, mix the flour, baking powder and cinnamon. Reserve.
→ In a bowl, whisk the 4 eggs. Add the sugar, beat a little more, and incorporate the sunflower oil little by little.
→ Add to the bowl of eggs the flour mixture, yeast and cinnamon. Mix well.
→ Now, scoop out the pulp from the roasted pumpkin, mash it with a fork and add it to the previous mixture. Turn it around so that everything is integrated.
→ Separate the resulting mixture in two, and in one half add the melted chocolate and stir well.
→ Grease the pan with butter and sprinkle a little flour on the base and sides.
→ Incorporate the mixture with the chocolate into the mold. And on top, pour the other part of the mixture, the one you have reserved without chocolate.
→ Give it a couple of wraparound turns, no more. In this way we will achieve a marbled effect on the inside.
→ Bake at 180º for 35 minutes.
You can decorate the top with powdered sugar, we prefer to leave it plain. The less sugar, the better.
We hope you like it. Here is the link to the original recipe.
If you are looking for more recipes with pumpkin, we suggest you to visit the
recipes section of our website
. The ones you will see are prepared by Martín Sánchez, chef of the Restaurant El Mosaic, in Meliana. They are very simple recipes, perfect to make at home, but with a spectacular result, both in taste and appearance.
We hope you make them all! If so, feel free to share a picture of your recipe on social media and tag us. On Instagram we are @perisescalidad
See you next time!