Moist Pumpkin Cake

1. 1

   Bake the pumpkin in the oven at 200C until tender.

2. 2

   Blend the pumpkin in a blender with 1/4 cup water.

3. 3

   Preheat the oven to 180C.

4. 4

   Use an electric mixer to beat the egg whites and 1 teaspoon of water to stiff peaks and set aside for later.

5. 5

   Beat the egg yolks, with the sugar and 1 tablespoon of water until light and foamy, approximately 10 minutes.

6. 6

   Add the flour, potato starch, baking powder, oil, hazelnuts, and the blended pumpkin.

7. 7

   Combine well and continue mixing until all the ingredients have been incorporated well.

8. 8

   Fold in the beaten egg whites carefully.

9. 9

   Place the batter in a 26 centimeter cake pan which has been previously buttered and floured.

10. 10

    Bake for approximately 40 minutes.

11. 11

    Remove the cake from the oven, allow it to cool completely, remove the cake from the pan, and sprinkle it with powdered sugar and sweet powdered cocoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.