PUMPKIN PIE SPONGE CAKE
This fantastic pumpkin holiday dessert is an amazing treat from the Wonderbag! A cross between pumpkin bread and pumpkin pie, this sponge cake will surprise and delight your guests. Serve with ice cream, absolutely divine.
- ½ cup safflower oil
- ½ cup sugar
- ½ cup packed brown sugar
- 2 eggs, beaten
- 1- 15oz/425g can pumpkin
- 1 ½ cup flour
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- canola oil spray (for greasing)
- parchment paper, aluminum foil, paper towels
Blend the oil and both of the sugars into a large bowl. Stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Generously grease a 2 liter (8 cup) glass or ceramic bowl (that will fit into your 5-6 quart pot). Pour the batter mixture into the prepared bowl.
Layer 8 paper towels (to trap condensation), a16 inch square of parchment paper and a 16 inch square of foil. Place the layers paper towel side down onto the bowl and cover tightly. The foil should completely cover the bowl and towels should not fall inside of the boil.
Place a flameproof trivet into the base of your pot. Place the bowl of batter on top of the trivet and fill with water so that it reaches half way up the sides of the bowl. Bring it to the boil over high heat for 30 minutes. Place the pot into your Wonderbag and seal for 3 hours.
To Serve: Unwrap and carefully invert onto a plate. Slice into 8 pieces, serving flat side up with ice cream.