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No-Oven Pumpkin Sponge Cake

Cost $8, save $12

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Main Ingredients

    • 🎃 2 mini pumpkins
    • 🥚 4 eggs
    • 🥛 1/2 cup milk
    • 🌰 Optional: sliced almonds

  • Seasoning

    • 🍯 4 tbsp honey

STEPS

1

Prepare the pumpkins by cleaning, removing seeds, and microwaving for 6–7 minutes until soft. Mash with the skin on.

2

Mix mashed pumpkin with egg yolks, honey, and milk until well combined.

3

Whip egg whites into stiff peaks using a mixer or whisk. Ensure the peaks hold their shape.

4

Gently fold the meringue into the pumpkin mixture using a spatula. Be careful not to deflate the meringue.

5

Grease a microwave-safe container, pour in the batter, and sprinkle sliced almonds on top. Cover with plastic wrap and poke small holes. Microwave for 15 minutes.

6

Cool the cake on a wire rack. Tap the container gently to release the cake.

7

Slice the cake into bite-sized pieces and serve. Optionally, garnish with dried blueberries or cranberries.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 6g
    Protein
  • 20g
    Carbs
  • 4g
    Fats

💡 Tips

Use fresh pumpkins for better flavor.Add dried fruits or nuts for extra texture and taste.Ensure the meringue is properly whipped to achieve a fluffy cake.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.