Sweet Tweaks: Pumpkin Sponge Cake

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3 large egg yolk

3 large egg whites

1 cup sugar, divided (210g)

2/3 cup pumpkin puree (homemade or canned, 160g)

1 teaspoon lemon juice

3/4 cup all-purpose flour (90g)

1 teaspoon baking powder

2 teaspoons ground cinnamon (optional)

1 teaspoon ground ginger (optional)

1/2 teaspoon ground nutmeg (optional)

1/2 teaspoon salt

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