Ingredients for Soft Pumpkin Yummy Cake
- 250g all-purpose flour
- 4 tsp baking powder
- 200g softened butter
- 200g granulated sugar
- Vanilla Bean
- Eggs
- 400g grated raw pumpkin
- Chocolate
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How to Make Soft Pumpkin Yummy Cake
- Preheat oven to 180°C (350°F). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 250g all-purpose flour and 4 tsp baking powder. Set aside.
- In a separate bowl, cream together 200g softened butter, 200g granulated sugar, and 1 tsp vanilla extract until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the butter-sugar mixture in three additions.
- Gradually fold in the dry ingredients until just combined. Add 400g grated raw pumpkin and mix until evenly distributed.
- If the batter is too thick, add 3 tablespoons of water, one tablespoon at a time, mixing until desired consistency is reached.
- Add any desired mix-ins (see optional additions below).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
311g
Fat
420g
Carbs
108g
