Styrian Pumpkin Seed Oil Cake (With Pumpkin Seed Oil Whipped Cream)

For the pumpkin seed oil sponge cake, beat yolks with powdered sugar, vanilla sugar and pumpkin seed oil-water mixture until foamy.

Beat egg whites with granulated sugar until whipped egg whites.

Mix flour with baking powder and finely grated pumpkin seeds and stir into the yolk mixture. Finally, fold in the beaten egg whites with a whisk.

Pour into a prepared greased and flour or breadcrumbs lined Gugelhupfform (about 20-24 cm in diameter) and bake at 180 degrees (top and bottom heat) for about 50-60 minutes (make needle test).

Place the Gugelhupf on a wire rack and allow to cool slightly. After about 5-10 minutes, turn out the pumpkin seed oil Gugelhupf from the mold and let cool until ready.

Preparation Tip:

Decorate the pumpkin seed oil sponge cake with powdered sugar and whole pumpkin seeds.

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