Description
Magical pumpkin magic custard cake weaves autumn’s warmth into a layered dessert from France. Rich creamy textures and spiced notes create an irresistible experience you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups milk
- 1 cup all-purpose flour
- 4 large eggs, separated
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup pumpkin puree
Spices and Seasonings:
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
Garnish:
- Powdered sugar, for dusting
Instructions
- Warm the oven to 325F (160C) and prepare an 8×8-inch baking dish with a light coating of grease and parchment paper.
- Whip egg yolks and sugar together until they transform into a pale, airy mixture, creating a silky base for the custard cake.
- Incorporate melted butter and pumpkin puree into the yolk mixture, stirring until the texture becomes smooth and uniform.
- Blend in flour, cinnamon, nutmeg, and ginger, ensuring all spices are evenly distributed throughout the batter.
- Gradually introduce milk and vanilla extract, whisking constantly to create a luxurious, lump-free liquid base.
- In a clean bowl, vigorously beat egg whites until they form stiff, glossy peaks that hold their shape dramatically.
- Delicately fold the whipped egg whites into the pumpkin batter, using gentle circular motions to maintain the airiness.
- Transfer the velvety batter into the prepared baking dish, spreading it evenly to ensure consistent baking.
- Slide the dish into the preheated oven and bake for 50-60 minutes, watching for a golden-brown top and a subtle jiggle in the center.
- Remove from the oven and allow the cake to cool completely at room temperature, which helps it set properly.
- Finish by dusting the surface with a delicate layer of powdered sugar, creating an elegant and sweet presentation.
Notes
- Fold egg whites gently to maintain the cake’s signature layered texture, preventing deflation and ensuring a light, airy consistency.
- Use room temperature ingredients, especially eggs, to create a smoother batter and more even baking results.
- For a gluten-free version, swap all-purpose flour with almond flour or a gluten-free blend, maintaining the same measurement.
- Control oven temperature carefully; a slightly lower heat helps the custard set evenly without burning the top of the cake.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg