Eggless Pumpkin Cake under the shadow of Litchi

Eggless Pumpkin Cake under the shadow of Litchi

Ingredients for the sponge cake:

1.       All-purpose  flour: 1 cup

2.       Milkmaid: ½ tin

3.       Butter: 70gms

4.       Butter Milk: 1cup

5.       Baking powder:1 tea spoon

6.       Baking soda: ½ tea spoon

7.       Vanilla essence: 1 tea spoon

Ingredients for the Pumpkin jam and candid pumpkin:

1.       250 gms pumpkin

2.       250 gms sugar

3.       One table spoon lime juice

4.       ½ tea spoon cinnamon powder

5.       ½ tea spoon fresh ginger peel

Ingredients for assembling & designing the cake  

1.       Chopped Litchi

2.       Whipped cream  

3.       tinned cherry

Method:

I have followed three distinct phases to complete this item. Phase 1, I made a sponge cake and in phase 2, I made pumpkin jam and candid pumpkin; and in the final phase, I assembled all and given a shape for presentation.

Phase I: Preparing a sponge cake

·         Take the butter and milkmaid in a bowl and beat them for five minutes,  add the butter milk and the vanilla essence.

·         Sieve the flour with baking powder and baking soda. Mix the flour mixture gradually with the butter mixture through the cut and fold method. Beat the mixture until you reach the ribbon consistency.

·         Pre heat the oven. Bake the cake for 25 to 30 minutes at 170 degree Celsius or till done.

·         Cool the cake on a wire rack.

Phase II:  Pumpkin jam and candid pumpkin:

·        Take 250 grams red pumpkin and cut them in thin slices. Wash the pumpkin and mix with 250 grms sugar and leave for the whole night.

·         Next morning boil the sugar and pumpkin mixture for 20 minutes and let it cool.

·         Add one table spoon lime juice, ½ tea spoon cinnamon powder and little bit of ginger peel. Pick the pumpkin slices from the syrup. Keep few slices for garnishing and put the rest in a blender and make a puree.

Phase III: Assemble the cake and give final design

·         Take the sponge cake and cut it horizontally and make two halves. First take one half of the cake and spread the pumpkin jam over it. Take some whipped cream add some chopped litchi to it and spread the cream mixture over the jam mixture

·         Keep the other part of the cake over the first part. Cover the whole cake through whipped cream and decorate the cake through a piping bag from top along with some fresh litchi, tinned cherry and candid pumpkin.

·         Now, we need to make litchi and lime syrup. Take thick sugar syrup in which we earlier boiled the pumpkin slices. Add 2 table spoons of fresh litchi juice and 1 table spoon of lime juice and boil those five minutes. Cool it down and drizzle this thick syrup over the cake from top to give it a final touch.

Use slices of candid pumpkin and fresh litchi and cherry to decorate the cake. You can write something for adding the reality.