Description
Pumpkin magic custard cake delights with layers of silky custard and tender cake. Seasonal spices and creamy texture make this dessert a delectable autumn treat perfect for gathering friends and family.
Ingredients
Scale
Main Ingredients:
- 4 large eggs (yolks and whites separated)
- 2 cups whole milk
- 1 cup pumpkin puree
- 1 cup granulated sugar
Flour and Butter:
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter (melted, slightly cooled)
Spices and Flavoring:
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Topping:
- Powdered sugar for dusting (optional)
Instructions
- Warm the oven to 325°F and thoroughly grease a 9×13-inch baking dish with butter or cooking spray.
- Melt butter in a saucepan, allowing it to cool slightly while preparing other ingredients.
- Whisk butter with granulated sugar until light and fluffy, then incorporate egg yolks one at a time, creating a smooth, creamy mixture.
- Sift together flour, cinnamon, nutmeg, and ground ginger, then gently fold into the butter mixture along with pumpkin puree until fully integrated.
- Slowly stream in milk and vanilla extract, stirring continuously to develop a silky, uniform batter without lumps.
- In a separate clean bowl, beat egg whites until they form stiff, glossy peaks that hold their shape.
- Delicately fold the whipped egg whites into the pumpkin batter, using a gentle sweeping motion to maintain the airiness.
- Transfer the batter into the prepared baking dish, ensuring even distribution.
- Bake for 45-50 minutes, or until the center is barely set with a slight wobble when gently shaken.
- Remove from oven and let cool completely at room temperature for approximately 1 hour.
- Dust generously with powdered sugar just before serving, creating an elegant finishing touch.
Notes
- Ensure butter is cooled to room temperature to prevent scrambling eggs during mixing.
- Whip egg whites carefully, using clean, dry beaters to achieve maximum volume and create the cake’s signature layered texture.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, which maintains the delicate cake structure.
- Use fresh, high-quality pumpkin puree for the most vibrant autumn flavor and smooth consistency.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 287 kcal
- Sugar: 14 g
- Sodium: 56 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg