Description
Pumpkin Dream Custard Cake whispers autumn’s sweetest secrets with silky layers of spiced pumpkin and creamy custard. Warm spices and delicate texture invite home bakers to savor seasonal comfort in each luxurious slice.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, room temperature
- ½ cup (113 grams) unsalted butter, melted and cooled
- 2 cups (480 milliliters) whole milk, warmed
- ½ cup (120 grams) pumpkin puree (not pumpkin pie filling)
Sugars and Sweeteners:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar
- Powdered sugar for dusting (optional)
Dry Ingredients and Spices:
- 1 cup (125 grams) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven to a precise temperature of 350°F (175°C) and meticulously prepare a large baking dish by lightly coating with cooking spray or lining with parchment paper.
- In a spacious mixing bowl, blend egg yolks, granulated sugar, and melted butter, whisking vigorously until the mixture transforms into a silky, pale cream with a consistent texture.
- Introduce pumpkin puree, vanilla extract, salt, ground cinnamon, freshly grated nutmeg, and dried ginger to the creamy base, stirring methodically to ensure complete integration of aromatic spices.
- Sift all-purpose flour into the pumpkin mixture, folding gently to prevent lumps. Gradually stream in warmed whole milk (110°F/43°C), continuously stirring to create a luxuriously smooth, velvety batter.
- Using clean electric beaters or a whisk, aggressively beat egg whites in a separate pristine bowl until they form glossy, stiff peaks that maintain their structure when the whisk is lifted.
- Delicately incorporate the whipped egg whites into the pumpkin batter, using a spatula with a gentle folding motion to preserve the air bubbles and maintain the mixture’s ethereal lightness.
- Transfer the gossamer batter into the prepared baking dish, ensuring even distribution, and slide into the preheated oven.
- Bake for 45-50 minutes, monitoring until the custard cake achieves a golden-brown surface and sets with a slight wobble in the center.
- Remove from the oven and allow the cake to rest and cool completely within the baking dish for approximately 60-75 minutes, enabling it to stabilize and develop its signature custardy texture.
- Optional: Dust the cooled cake with a delicate veil of powdered sugar just before serving to enhance its visual appeal and add a subtle sweetness.
Notes
- Perfect for autumn gatherings, this dreamy custard cake blends rich pumpkin flavors with delicate, cloud-like texture.
- Whipping egg whites separately creates an incredibly light, airy consistency that makes this dessert melt in your mouth.
- Warm spices like cinnamon, nutmeg, and ginger transform ordinary ingredients into a comforting seasonal treat.
- Gentle folding technique preserves delicate egg white structure, ensuring the cake remains soft and tender.
- Room temperature ingredients help create a smoother, more evenly mixed batter with better overall texture.
- Cooling the cake completely allows custard layers to set properly, enhancing its distinct creamy-cakey structure.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg