Pumpkin sponge cake

Preheat the oven at 170ºC. Grate the pumpkin. Set aside. Separate egg yolks from white. Whisk the white with half of the sugar until you get a firm meringue. Set aside. Whisk the egg yolks with half of the sugar until colour becomes light yellow. Add the grated pumpkin, oil, flour and sifted baking powder (a colander can also be used). Mix with some rods and add cinnamon, colouring and seeds. Keep on mixing until getting an homogeneous dough. Add carefully whisked whites with a spatula. This will provide the mixture with some air so that the sponge cake becomes fluffy. Spread sunflower oil on the mould cavity , close it and fill it with the sponge cake dough (a jug can be used to prevent from staining). Bake at 170ªC for 1 hour. Let it get cool and demould. Note: The oven temperature should be exact. A digital thermometer, suitable for ovens, can be used to ensure the recipe success. It is also important that the oven heats all sides in the same way, if not, the sponge cake should be turned around to get an uniform baking. DECORATE IT: Fill the cavity with the sweets you like most. Dare yourself: Eyes and mouth can also be drawn on your pumpkin and filling them with chocolate. Its effect will be much more stunning!

1. Unta la cavidad del molde con aceite, ciérralo y llénalo con la masa de bizcocho. Cuece en el horno a 170ºC durante 1 hora. Dejar enfriar y desmolda. Es importante que la temperatura del horno sea exacta. Para ello podemos usar un termómetro digital apto para horno y así asegurar el éxito de la receta. También es importante que el horno caliente por todos lados del mismo modo, si no es así, deberemos girar el bizcocho a media cocción para lograr una cocción uniforme.


2. Decóralo: Rellena la cavidad con los caramelos que más te gusten. Atrévete: también puedes hacer los ojos y boca a tu calabaza y rellenar con chocolate. Su efecto será mucho más impactante!