Fresh Pumpkin Puree:

1. Remove the pumpkin skin, and cut into chunks.

2. Add into a small pot. Add water. Boil it over a medium heat, and then cook on low and simmer until the pumpkins are soft. Remove from the heat. Place them into a food processor. Add sugar. Pulse few times until they are mashed. Weigh 113g of puree and set aside for cooling.

Vanilla Sponge Cake:

1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7x3-inch pan.

2. Separate the eggs (yolk and white).

3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.

4. Add the fresh puree. Mix until well combined.

5. Sift the flour in 2 batches into the mixture. Whisk in a circular motion until the flour disappear.

6. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.

7. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.

8. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.

9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 20-25 min.

10. Let the cake cool for at least 20 min or completely cool, and then slice it into 3 sheets.

Frosting:

1. In a small bowl, add the cream cheese and sugar. Mix it until it’s softened and creamy.

2. In another large chilled bowl, mix the whipping cream until slightly bubbly. Add in the softened cream cheese. Continue mixing until the mixture is smooth, and almost stiff peaks. Be very careful when mixing the whipping cream. Stop mixing as soon as you achieve the “almost” stiff peaks consistency. Do not mix any further as the cream will start curdling.

3. Assemble the cake.

4. Refrigerate the cake for 30 min after assembling.

5. Cut the 4 sides of the edges. Do the deco piping.

6. Refrigerate the cake while doing the next step.

Pumpkin Jelly:

1. In a small bowl, add water and gelatin. Give it a quick mix.

2. In another bowl, fill with hot water, and put the other bowl on the top. The heat will help dissolving the gelatin.

3. Add in the pumpkin puree. Mix until combined.

4. Pour the pumpkin jelly over the surface of the cake. Spread the jelly evenly.

5.  

6. Decorate with some mint leaves on top.

7. Cake is ready to serve.