Description
Pumpkin Magic Custard Cake whispers autumn’s sweet secrets with layers of silky magic. Creamy pumpkin filling nestles between delicate cake textures, inviting you to savor each magical bite of seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 4 eggs, separated
- 1 cup all-purpose flour
- 2 cups whole milk
- ½ cup butter
Sweeteners and Spices:
- 1 ½ cups confectioner’s sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Stabilizing Ingredients:
- Pinch of cream of tartar
Instructions
- Prepare a square baking pan measuring 8×8 or 9×9 inches (20×20 or 23×23 centimeters) by lining it with parchment paper, ensuring complete coverage of the bottom and sides.
- Gently heat milk until it reaches a lukewarm temperature between 100-110°F (38-43°C), then set aside to cool slightly.
- In a clean, dry mixing bowl, whip egg whites with cream of tartar using an electric mixer, beating until stiff, glossy peaks form that hold their shape when the whisk is lifted.
- Melt butter in a microwave or on stovetop, then allow to cool to room temperature, preventing interference with other ingredients.
- In a separate large mixing bowl, whisk egg yolks and sugar together until the mixture transforms into a pale, creamy, and voluminous consistency.
- Incorporate vanilla extract, ground cinnamon, pumpkin pie spice, and cooled melted butter into the egg yolk mixture, blending thoroughly.
- Gradually sift and fold all-purpose flour into the mixture, ensuring no lumps remain.
- Mix pumpkin puree with of the lukewarm milk, then fold into the batter.
- With mixer on low speed, slowly stream in remaining milk, creating a smooth, liquid-like batter.
- Delicately fold whipped egg whites into the batter using a rubber spatula, maintaining as much air volume as possible.
- Transfer the entire mixture into the prepared baking pan, spreading evenly with gentle motions.
- Bake in a preheated oven at 325°F (163°C) for 60-65 minutes, or until the top is golden and the center is slightly jiggly but set.
- Remove from oven and allow the custard cake to cool completely at room temperature.
- For optimal texture and ease of cutting, refrigerate the cake for at least 2-3 hours before slicing into neat squares.
Notes
- Magical layering happens during baking, creating a unique three-tier texture with silky custard bottom, creamy middle, and light cake-like top.
- Precise temperature and mixing technique are crucial for achieving the signature magical transformation of this dessert.
- Refrigeration is key to setting the custard and allowing flavors to develop, making cutting and serving easier and more clean.
- Pumpkin pie spice elevates the classic flavor, bringing warm autumn notes that complement the delicate custard texture.
- Room temperature ingredients ensure smooth blending and prevent potential lumping or separation during the mixing process.
- Cream of tartar helps stabilize egg whites, creating perfect stiff peaks that contribute to the cake’s signature light and airy structure.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 275 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 125 mg