Auyama cake recipe with oil

Ingredients to make Auyama cake with oil:

• 200 grams of peeled pumpkin
• 3 eggs
• 100 milliliters of soft oil
• 225 grams of sugar
• 250 grams of flour
• 2 dessert spoons of baking soda
• 2 dessert spoons of ground cinnamon
• 1 pinch of ground nutmeg

How to make Auyama cake with oil:

1. To make the aurum cake with oil, first we are going to chop the pumpkin. Then, we put the pieces in a saucepan with water and cook for 30 minutes, or until the auyama is quite tender. It is best to leave it for several hours in a drainer so that it releases all the water, in this way we will have a spongy and not cake cake.
2. Tip: Take the opportunity to cook more aurum, freeze in portions and have it ready for future preparations.
3. Preheat the oven to 180ºC. With a fork, mash the pumpkin until it is pureed, add the eggs, oil and sugar and beat well with a whisk. As you have seen, this is a recipe for auyama cake with oil and without milk, so lactose intolerant people can also eat it.
4. Mix the flour with the baking soda, cinnamon and a pinch of nutmeg and sift over the mixture of pumpkin purée and eggs. While it sieves, we mix to continue preparing the dough for the pumpkin cake
5. Grease a round mold well and pour the auyama cake preparation with oil. Bake at 180 ºC with heat below for 25 minutes , then turn the heat up and down and continue baking for another 15 minutes, or until when you poke the dough with a toothpick it comes out clean, that is, without any leftover dough.
6. Let rest in the mold for 10 minutes and remove from the mold carefully so that it can finish cooling on a wire rack. Sprinkle icing sugar to decorate and serve. This is a simple and fluffy pumpkin cake recipe, a delight that will allow us to enjoy an exquisite cake.

How to make a spongier pumpkin cake with oil

The pumpkin cake that we have shared already has a spongy, soft and juicy texture. However, it is true that there are some tricks to make a fluffier cake. Take note!

• If the whites are separated from the yolks and the whites are beaten until stiff, it is possible to introduce more air into the dough and, therefore, provide the cake with greater fluffiness. Of course, it is necessary to reserve the whites to add them at the end, making smooth enveloping movements.
• When mixing the yolks with the pumpkin puree and sugar, it is also necessary to beat vigorously to add as much air as possible.
• Sifting the flour is a step that is not recommended to skip, as this causes it to aerate and, again, the dough rises better in the oven.
• It is essential not to open the oven before the first 30 minutes of cooking, since the sudden change in temperature will cause the auyama cake to drop and lose volume.