Pumpkin pie

This pumpkin cake is the softest cake ever, so soft, it melts in your mouth. 

By using two different leavening agents we can achieve this phenomenal result.

Pumpkin puree can be purchased ready-made online, but making it at home is really quick and easy and I'll explain how to do it in this article.

If you like, you can add flavorings like cinnamon or ginger.

Procedure

Preheat the oven to 170˚C static.

Prepare the pan by greasing it with vegetable spray butter, or using margarine, and then with a layer of flour. 

Weigh all the ingredients, milk and oil together, flour, starch and yeast can be weighed together. 

In a large bowl, weigh the pumpkin puree, add the milk and oil and mix with a whisk until the 3 ingredients are well combined and the mixture is smooth and creamy. 

Add the sugar and salt and mix with a whisk for a couple of minutes.

Add the vinegar.

Then sift the flour, starch and the two yeasts.

Mix well with a spatula until the mixture is smooth and lump-free. 

Then pour the mixture into the pan and cook at 170˚C static for 30 minutes, then lower the temperature to 160˚C and cook for another 15 minutes. 

Check the cooking with a toothpick, insert it into the center of the cake, if it comes out dry the cake is cooked. 

Remove from the oven and 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, and lift the mold. 

Decorate with icing sugar.
The cake is ready to be cut and served. 

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