Description
A soft and fluffy pumpkin magic cake with layers of custard, sponge, and a creamy topping. The maple cinnamon whipped cream adds a warm, sweet finish.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 2 cups whole milk, warmed
- 4 eggs, separated
- 1 1/4 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F (165°C). Grease an 8-inch square baking dish.
- Whisk egg yolks and sugar until smooth. Add melted butter, pumpkin puree, and vanilla. Mix well.
- Gradually add flour, pumpkin pie spice, and salt. Stir until combined.
- Slowly pour in warm milk while whisking.
- Beat egg whites until stiff peaks form. Gently fold into the batter.
- Pour batter into the baking dish. Bake for 40-45 minutes until set but slightly jiggly.
- Let cool completely before slicing.
- Whip heavy cream, maple syrup, and cinnamon until stiff peaks form. Serve with cake.
Notes
- Use room-temperature eggs for best results.
- Let the cake cool completely to set properly.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
