Spiced Pumpkin Sponge Cake

Why Bake a Spiced Pumpkin Sponge Cake at Home?

Baking this cake at home allows you to use the freshest ingredients and adjust the spices to suit your palate. Plus, the joy of sharing a homemade dessert with family and friends adds a special touch to any gathering. This comprehensive guide will walk you through each step to create a moist, flavorful cake that's sure to become a holiday favorite.

Ingredients You'll Need

For the Cake Batter:

• 400 g Spiced Pumpkin Purée
• 200 g Eggs (approximately 4 large eggs)
• 100 g Granulated Sugar
• 50 g Dark Brown Sugar
• 225 g Vegetable Oil
• 250 g All-Purpose Flour (sifted)
• 10 g Baking Powder
• 5 g Baking Soda

For the Spiced Maple Soaking Syrup:

• 150 g Water
• 70 g Maple Syrup
• 50 g Dark Brown Sugar
• 5 g Pure Vanilla Extract
• 20 g Cinnamon Sticks
• 10 g Star Anise (crushed)
• 20 g Orange Zest

Essential Tools

• Stand Mixer with Whisk Attachment
• Rubber Spatula
• Mixing Bowls
• Sifter
• Three 7-inch Round Cake Pans
• Parchment Paper
• Oven Thermometer
• Bamboo Skewer
• Small Saucepan
• Fine Mesh Sieve

Step-by-Step Baking Instructions

1. Prepare the Cake Pans

• Line the Pans: Prepare three 7-inch round cake pans by lining the bottoms with parchment paper.

  Tip: Lining the pans ensures easy removal of the cake without sticking.

2. Mix the Wet Ingredients

• Combine Pumpkin and Sugars: In the bowl of your stand mixer fitted with the whisk attachment, add the 400 g spiced pumpkin purée, 200 g eggs, 100 g granulated sugar, and 50 g dark brown sugar.

• Whip the Mixture: Beat on high speed for about 8 minutes until the mixture is light, fluffy, and forms ribbons when the whisk is lifted.

  Technical Insight: Beating the eggs and sugars incorporates air, which contributes to the cake's light and airy texture.

3. Sift and Add Dry Ingredients

• Sift Dry Ingredients: In a separate bowl, sift together 250 g all-purpose flour, 10 g baking powder, and 5 g baking soda.

• Fold in Dry Ingredients: Gradually fold the sifted dry ingredients into the wet mixture using a rubber spatula. Mix until just combined to avoid overmixing.

  Tip: Overmixing can develop excess gluten, resulting in a dense cake.

4. Incorporate the Oil

• Add Oil Slowly: While folding, slowly stream in the 225 g vegetable oil. Continue to gently fold until the oil is fully incorporated and the batter is smooth.

  Technical Insight: Adding oil slowly ensures it emulsifies properly with the batter, contributing to the cake's moistness.

5. Bake the Cake

• Preheat the Oven: Preheat your oven to 320°F (160°C).

• Divide the Batter: Evenly divide the batter between 3 prepared cake pans, around 391g each.

• Bake: Place the pans in the preheated oven and bake for 20-25 minutes.

  Tip: Rotate the pans halfway through baking for even cooking.

• Check for Doneness: Use an oven thermometer to ensure the internal temperature of the cakes reaches at least 189°F (87°C). Alternatively, insert a bamboo skewer into the center; it should come out clean.

6. Cool the Cakes

• Initial Cooling: Remove the cakes from the oven and let them stand in the pans for 10 minutes.

• De-mold: Carefully run a knife around the edges and invert the cakes onto a cooling rack. Remove the parchment paper.

• Cool Completely: Allow the cakes to cool to room temperature.

  Tip: Cooling on a rack prevents the bottoms from becoming soggy due to steam.

7. Prepare the Spiced Maple Soaking Syrup

• Combine Ingredients: In a small saucepan, add 150 g water, 70 g maple syrup, 50 g dark brown sugar, 5 g pure vanilla extract, 20 g cinnamon sticks, 10 g crushed star anise, and 20 g orange zest.

• Bring to a Boil: Heat the mixture over medium heat until it reaches a rolling boil, stirring occasionally to dissolve the sugar.

• Infuse Flavors: Once boiling, remove from heat and let the syrup sit until it cools to room temperature. This allows the spices to infuse deeply.

  Technical Insight: Allowing the syrup to cool with the spices enhances the depth of flavor in the soaking syrup.

• Strain the Syrup: Use a fine mesh sieve to strain out the spices and zest.

8. Soak the Cakes

• Prepare the Cakes: Using a bamboo skewer, gently prick holes all over the surface of each cake layer.

  Tip: This helps the syrup penetrate the cake, ensuring each bite is moist and flavorful.

• Apply the Syrup: Generously brush the cooled spiced maple syrup over the cakes using a pastry brush.

9. Assemble and Serve

• Optional Frosting: If desired, frost the cake with cream cheese frosting or whipped cream.

  Tip: A simple dusting of powdered sugar also makes for an elegant presentation.

• Serve: Slice and enjoy your spiced pumpkin sponge cake with family and friends!

Helpful Tips

• Measuring Ingredients: Use a kitchen scale for precise measurements to ensure the best results.

• Room Temperature Ingredients: Make sure eggs and pumpkin purée are at room temperature for easier mixing and better texture.

• Customizing Spices: Feel free to adjust the spices in the soaking syrup to suit your taste. Nutmeg and cloves make great additions.

• Storage: The cake stays moist for several days when stored in an airtight container at room temperature.

Roundup

Creating this spiced pumpkin sponge cake involves whipping together a pumpkin and egg mixture until light and airy, then carefully folding in dry ingredients and oil to maintain that fluffiness. Baking the batter in lined pans ensures easy removal and even cooking. The spiced maple soaking syrup, infused with warm spices and citrus zest, adds moisture and depth of flavor to the cake. By pricking the cake and applying the syrup, you ensure every bite is packed with holiday flavors. Whether you choose to frost it or enjoy it as is, this cake is a delightful addition to any festive occasion.

Enjoy baking and savoring this spiced pumpkin sponge cake, a perfect treat to warm up your holidays!