Pumpkin cake
This pumpkin cake is the softest cake ever, very fluffy, it melts in your mouth.
Thanks to the use of two different leavening agents we can achieve this phenomenal result.
The pumpkin puree can be purchased ready, online, but making it at home is really simple and quick and I explain how to do it in This article.
If you wish you can add flavorings such as cinnamon or ginger.
Method
Preheat the oven to 170˚ static.
Prepare the mold by greasing with vegetable butter spray, or using margarine, and then with a layer of flour.
Weigh all the ingredients, milk and oil together, flour, starch and baking agents can be weighed together.
Weigh the pumpkin puree into a large bowl, add the milk and oil and mix with a whisk to combine these 3 ingredients well and have a smooth, united mixture.
Add the sugar and salt and mix with the whisk for a couple of minutes.
Add the vinegar.
Then sift the flour, starch, and the two baking agents.
Mix well with a spatula until the mixture is smooth and without lumps.
Then pour the mixture into the mold and bake at 170˚ static for 30 minutes, then lower to 160˚ and bake for another 15 minutes.
Check the baking with a toothpick, insert it into the center of the cake, if it comes out dry the cake is baked.
Remove from the oven, let cool for 1 hour at room temperature.
Now remove the cake from the mold, place a plate on top of the cake, turn everything upside down, lift the mold.
Dust some icing sugar.
The cake is ready to be cut and served.
