Pumpkin sponge

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Ingredients to serve 4:

For the pumpkin sponge:
240 g egg white
100 g egg yolk
100 g granulated sugar
120 g centrifuge of raw pumpkin
70 ml sunflower seed oil
110 g flour
15 g cornflour
5 g baking powder
2 g fine salt

 

To finish:
100 ml centrifuged raw carrot
with 10 g granulated sugar

For the pumpkin sponge:
Whisk the egg whites with 70 g sugar (French meringue).
In a separate bowl over a bainmarie, whisk the yolks with the remaining sugar, salt and centrifuged pumpkin until the mix is compact and frothy.
Mix the yolks into the meringue, then mix in the sieved flour, cornflour and baking powder, followed by the sunflower seed oil.
Divide the mix into doughnut moulds and bake at 160 °C for about 14 minutes.
Leave to cool.

 

To finish:
Serve with the centrifuged carrot separately.

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