Description
Delightful pumpkin magic custard cake blends creamy layers with autumnal spices, creating a dessert that melts in your mouth. Spice-lovers will savor this simple yet elegant treat that brings warmth to any gathering.
Ingredients
Scale
- 1 cup (240 ml) pumpkin puree
- 4 large eggs, separated
- 1 cup (120 g) all-purpose flour
- 2 cups (480 ml) whole milk
- ½ cup (113 g) butter
- 1 ½ cups (180 g) confectioner’s sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 pinch cream of tartar
Instructions
- Preparation: Line an 8×8 or 9×9 inch baking pan with parchment paper, ensuring complete bottom and side coverage.
- Milk Preparation: Warm milk to lukewarm temperature (100-110°F), then set aside to cool slightly.
- Egg White Technique: Whip egg whites with cream of tartar using an electric mixer until stiff, glossy peaks form and hold their shape.
- Butter Management: Melt butter and allow to reach room temperature to prevent ingredient interference.
- Egg Mixture Foundation: Whisk egg yolks and sugar until the mixture becomes pale, creamy, and significantly increased in volume.
- Flavor Infusion: Blend vanilla extract, ground cinnamon, pumpkin pie spice, and cooled melted butter into the egg yolk mixture thoroughly.
- Flour Integration: Sift and fold all-purpose flour into the mixture, ensuring complete incorporation without lumps.
- Wet Ingredient Combination: Mix pumpkin puree with lukewarm milk, then gently fold into the existing batter.
- Final Liquid Incorporation: Stream remaining milk into the batter on low speed, creating a smooth, liquid-consistent mixture.
- Egg White Folding: Delicately fold whipped egg whites into the batter, preserving maximum air volume with a rubber spatula.
- Pan Transfer: Gently spread the mixture evenly in the prepared baking pan, ensuring uniform distribution.
- Baking Process: Bake in a preheated oven at 325°F for 60-65 minutes until golden on top and center is slightly jiggly but set.
- Cooling and Settling: Remove from oven and allow custard cake to cool completely at room temperature.
- Serving Preparation: Refrigerate for 2-3 hours to enhance texture and facilitate clean, precise cutting.
Notes
- Whip Egg Whites Perfectly: Ensure bowl and whisk are completely grease-free for maximum volume and stable peaks.
- Temperature Matters: Use lukewarm milk (100-110°F) to help ingredients blend smoothly and prevent ingredient separation.
- Gentle Folding Technique: Incorporate whipped egg whites carefully to preserve delicate air bubbles, maintaining the cake’s signature light, magical texture.
- Cooling is Crucial: Allow cake to cool completely at room temperature, then refrigerate for minimum 2-3 hours to achieve the optimal custard-like consistency and clean slice.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 293
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg