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Cloud-Soft Pumpkin Peach Sponge Cake (GF)

Name: Cloud-Soft Pumpkin Peach Sponge Cake (GF)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: International
Ingredients: 4 eggs (separated); 80 g pumpkin puree (roasted); 1 peach (diced); 2 tbsp sugar-free syrup; 90 g rice flour; 1 tsp baking powder

Airy gluten-free sponge of whipped egg whites folded into pumpkin-peach-yolk batter with rice flour. Sugar-free, light as a cloud — the best fall dessert.

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20 min prep / 55 min total

88 kcal

4.1g protein

8 servings

Easy

Watch How to Make This

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Ingredients

Instructions

Separate 4 eggs. Mix the yolks with 80g roasted pumpkin puree until smooth, then fold in diced peach and 2 tablespoons sugar-free syrup.
Beat the whites to stiff peaks with a hand mixer.
Combine 90g rice flour with 1 teaspoon baking powder, fold into the yolk mixture, then gently fold in the whites in batches.
Pour into an oiled loaf tin and bake at 180°C for 30- until the top is golden.
Cool fully so the crumb sets — the sponge will be tender and airy, ideal for autumn tea.