Recipes Mangia Mondays Home

Sunday, November 11, 2012

mangia mondays 88: pumpkin sponge cake

hiya, friends.
welcome to
a blog hop i co-host every week
with my dear friend,
lisa from shine your light.

this week,
as an alternative to pumpkin pie,
i'm sharing
pumpkin sponge cake

yield: 2 jelly roll pans 
for the cake:
9 eggs, separated
3 oz. sugar
19 oz. brown sugar
13.5 oz. pumpkin
11.25 oz. cake flour
1.5 tsp baking soda
1.5 tsp baking powder
.75 tsp salt
1.5 tsp cinnamon
.75 tsp ground cloves

1. prepare pans with a sheet of parchment paper sprayed with non-stick cooking spray. don't spray the sides of the pan - you want the sponge cake to cling to the sides when it bakes! {or it'll fall flat}

2. preheat oven to 365 f.

3. whip egg whites until slightly foamy. slowly add the sugar & continue mixing until very soft peaks form. scrape into another bowl.

3. using the same whip & mixing bowl, cream together the brown sugar & egg yolks until light yellow in color. add the pumpkin & mix until evenly blended. scrape as needed.

4. sift the dry ingredients to evenly distribute the spices & leaveners. set aside.

5. gently fold the whipped egg whites into the pumpkin mixture alternately with the sifted dry ingredients.

6. divide the batter evenly into the prepared pans & level. this cake does not level itself & will bake up how you leave it in the pan.

7. bake about 10 minutes, or until it springs back when pressed lightly.allow to cool briefly, then loosen the paper liner, but do not remove.

8. allow to cool to room temperature then ice & stack.

cream cheese icing:
1 lb., 8 oz. cream cheese, room temperature
2 lbs. powdered sugar
12 oz. butter, room temperature
1 TBS vanilla
1 tsp lemon juice

1. using a paddle, soften the cream cheese & mix until creamy - no lumps!

2. add the powdered sugar & blend thoroughly.

3. add the butter slowly, mixing & scraping down between additions.

4. add the vanilla & lemon juice. mix until creamy & store in the refrigerator until ready to use.

i coated the outside of my cake with a spiced whipped cream -
just add some ground cinnamon, nutmeg & ginger
to whipped cream.
it tastes like fall!
such a great alternative to traditional pumpkin pie!

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .

until next time,
dowlings out!


  1. Your cake looks like layers of pumpkin deliciousness. Thanks for hosting.

  2. That looks amazingly delicious.