Pumpkin sponge cake
A delicious savoury pumpkin sponge cake that is made using a siphon (also called a Kidde). This recipe is suitable for guests with a nut allergy, as we have used ground pumpkin seeds instead of almond flour.
Makes 480g.
Allergens and dietary requirements
- Egg
- Gluten
- Vegetarian
Ingredients
150
g
pumpkin purée, home-made or frozen coulis160
g
egg white80
g
ground pumpkin seeds30
g
flour60
g
egg yolk2
g
salt