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Taiwanese sponge cake is a delectable and spongy treat that is loved by many. With its light and airy texture, it offers a delightful balance of sweetness and moistness that is hard to resist. However, if you want to take this classic dessert to the next level, why not try making a delicious and soft pumpkin version? By incorporating the goodness of pumpkin into the recipe, you can elevate the flavor profile and create a cake that is not only scrumptious but also packed with nutrients. In this guide, we will explore the steps and ingredients required to whip up a mouthwatering Taiwanese sponge cake with a delightful pumpkin twist. Get ready to tantalize your taste buds with this fantastic fusion of flavors!
Traditional Taiwanese sponge cake combined with pumpkin creates a novelty but does not lose its softness, sweetness and deliciousness. Let’s go to the kitchen with Thptlaihoa.edu.vn to make the pumpkin version Taiwanese cake right away!
Materials and tools to prepare
Ingredient
- Chicken eggs: 8 eggs
- Unsalted Butter: 60g
- Pumpkin: 100g
- All-purpose flour: 100g
- Sugar: 60g
- Lemon juice: 1 teaspoon
Tools: pot, bowl, whisk or whisk,…
Steps to make Taiwanese pumpkin cake
Step 1: Prepare the pumpkin
Buy pumpkin peeled and then steamed or boiled. When the pumpkin is cooked, while it is still hot, use a fork to mash the pumpkin.
Step 2: Beat egg yolks
Take 6 eggs, separate the yolk and white.
Next, put 60g of unsalted butter on the stove, cook until just melted, then add 6 separated egg yolks and 2 eggs and beat them.
Next, add 100g of flour, mix well. Then, add the mashed pumpkin and mix well again.
Step 3: Beat egg whites
Egg whites you use a machine or whisk until large bubbles appear, then add 1 teaspoon of lemon juice and continue to beat until the egg whites turn into tiny foam.
Add 60g of white sugar slowly to make the egg whites rise.
Step 4: Mix the yolk and egg white mixture
Take 1/3 of the egg whites into the pumpkin and egg yolk mixture, gently mix.
Then pour the newly mixed mixture back into the remaining egg whites. Still gently mix again until the mixture comes together without breaking the foam of the egg whites.
Step 5: Bake the cake
Take a 20x20cm square aluminum mold, cover it with foil and line it with wax paper. Then, pour the batter into the mold and pat the mold down a few times so that there are no big bubbles inside the dough. Put the cake in the oven for 80-100 minutes at 150 degrees Celsius.
Finished Product
Finally, when the cake is cooked, you take it out, cut it into bite-sized pieces and use it when it’s hot. If the cake is not finished, store it in the refrigerator. The cake is soft and very fragrant, combined with the fleshy taste of pumpkin, which is both strange, delicious and not at all boring.
That’s it, the pumpkin Taiwanese sponge cake is finished, wish you success in making the dish and enjoy it with your family!
*Reference source for recipe and image: Cooky.vn
In conclusion, making a delicious and soft pumpkin version of Taiwanese sponge cake is a delightful variation of this popular dessert. By following a few simple steps, you can elevate the classic sponge cake to new heights with the addition of pumpkin. The key to achieving a soft and fluffy texture lies in properly preparing the pumpkin puree and incorporating it into the batter. Additionally, using the right amount of ingredients and following the precise measurements will ensure that your cake turns out perfectly moist and flavorful. Whether you are a fan of the original Taiwanese sponge cake or a pumpkin enthusiast looking for a unique twist, this recipe is sure to satisfy your sweet tooth. So, gather your ingredients, embrace the autumn flavors, and enjoy this delectable treat that combines the best of Taiwanese cuisine and the festive vibe of pumpkin season.
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