Pumpkin Cotton Cake Topped with Salted Caramel Sauce 金瓜海棉蛋糕配咸焦糖

There are some leftover pumpkin puree in the fridge. The best way to use them is making into cake. This pumpkin cotton cake is cottony soft and delicious just like its name~~ Cotton. 😊

Pumpkin Cotton Cake Topped with Salted Caramel Sauce

金瓜海棉蛋糕配咸焦糖

Ingredients:

1          egg   全蛋 

3         egg yolk  蛋黄

30g     vegetable oil   植物油

55g     pumpkin puree   南瓜泥

50g     cake flour   低筋面粉

3         egg whites  蛋白 

30g    sugar  糖 

Salted Caramel Sauce (For decorate the cake) *

Method：

1. Slightly whisk egg yolks and add in oil and mix well.

2. Add in sifted flour into the batter, mix well. 

3. Add in pumpkin puree and mix well. Set aside.

4. Beat egg whites until frothy then add in lemon juice and beat it till foamy, add in sugar gradually and beat it till firm peaks.

5. Fold meringue into the egg mixtures in three portions.

6. Pour into 6'' or 7'' baking pan, tab the pan to remove air bubbles .

7. Bake in the bottom second rack at 150°C for 60-80 minutes(water bath).

8. Once it done, remove from oven and let it cool completely before unmould it. 

9.  Pour some* Salted Caramel Sauce onto the cake. Enjoy! 

*For Salted Caramel Sauce, you can get the recipe from here: 

 👉https://bakewithkaren.blogspot.com/search/label/Salted%20Caramel%20Sauce

HappyBaking！