Pumpkin Wheel Cake
Mix steamed pumpkin puree with eggs and flour into a batter to make a uniquely flavored pumpkin cake.
Ingredients
caster sugar
80 g
whole eggs
100 g
pumpkin
100 g
milk
130 ml
cake flour
160 g
baking powder
4 g
butter
50 g
pumpkin seeds
to taste
Instructions
1
Sift the dry ingredients
Combine all the dry ingredients, sift together, and set aside.
2
Melt the butter
Melt the butter and set aside.
3
Prepare the pumpkin
Steam the pumpkin until tender. Scoop out the flesh, chop and mash it together with any skin into a smooth puree, then set aside.
4
Make the batter
Beat the eggs until smooth, then add the sugar and beat thoroughly. Add the pumpkin puree from Step 3 and mix until evenly combined. Pour in the milk and mix well. Gently fold in the sifted dry ingredients from Step 1, then add the melted butter from Step 2 and mix until smooth. Let the batter rest for about 30 minutes. Just before baking, fold in the chopped pumpkin seeds to complete the batter.
5
Pour into the mold
Place the baking mold on the stove over low heat to preheat. Brush a thin layer of salad oil over the surface to heat it up, then wipe off any excess oil. Pour an appropriate amount of the batter from Step 4 into each mold cavity, filling it about halfway.
6
Bake until golden
When the batter from Step 5 develops small holes on the surface and begins to set, use a skewer or bamboo pick to lift one piece and place it on top of another to form a pair. Continue to bake over low heat for about 1-2 minutes more, until golden brown and the cakes pull slightly away from the mold. Use the skewer to lift the joined cakes out from the seam.
