Page 150 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Pumpkin Seed Sponge Cake
(Serves 10, 1 piece each)
NUTRIENT ANALYSIS
(per serving)
Energy: 117 kcal
Carbohydrate: 20 g
Protein: 4 g
Fat: 3 g
Cholesterol: 37 mg
Dietary fibre: 0.6 g
Sodium: 91 mg

INGREDIENTS: METHOD
• Pumpkin, medium ⅛ piece (~160g) 1. Peel and dice the pumpkin.
• Egg, large 2 pieces Steam and drain the liquid.
• Pumpkin seeds, 30g Mash 2/3 of the pumpkin with a
baked fork.
• Sugar 100g
• Flour 60g 2. Whisk the egg with sugar until a
• Self-raising flour 60g yellowish cream texture formed.
• Vegetable oil Small amount (for
greasing cake pan) 3. Sift the flour and self-raising
flour together and slowly fold
into the egg mixture to form
batter.
4. Mix the pumpkin cubes and
mashed pumpkin into the flour
batter slowly, and then add the
pumpkin seeds. Mix well and
let it stand for 20 minutes.
5. Pour the batter into a lightly
greased rice cooker, and cook
until done. Let the cake cool
down and then evenly cut into
10 pieces.

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