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Ingredients for your ghost pumpkin cake:

Base: Victoria Sponge:

  • 4 eggs.
  • 200g sugar.
  • 1 tsp baking powder.
  • 1 tsp vanilla essence/extract.
  • 200g flour.
  • 200g melted butter/sunflower oil.

Filling: Strawberry jam:

  • 3 tbsp strawberry jam.

The flour used in our sponge is Juvela glutenfree flour, so it is 100% gluten free!

How to make the base of your ghost pumpkin: the Victoria Sponge.

The base for this cake is a Victoria Sponge. You can use your favourite Victoria Sponge recipe or follow ours:

Preheat your oven to 350F/180C/Gas Mark 4/160C(fan oven). Grease two cake pans or cover them with parchment paper or aluminum foil. We have used two silicone moulds, so no need to grease or cover.

Beat the eggs and sugar until light and fluffy. Add vanilla extract and baking powder and beat again till combined. Add flour and beat till incorporated. Add the oil/melted butter and beat until it's all well combined. Pour half of the mixture in each baking tray and bake for 20-25 minutes or until a thin skewer inserted in the center comes out clean.

How to assemble the cake

Once the cakes are made we place one of them on top of a tray. We drizzle some syrup to make it moist and then spread the jam evenly to cover the top. 
After, we place the other cake on top. Again, we drizzle some syrup and then use some royal icing to draw the ghost pumpkin on top of it. You can draw any shapes you want and get really creative.

Enjoy your halloween ghost pumpkin sponge!