Description
This Pumpkin Magic Custard Cake is a delightful autumn dessert that beautifully combines a rich pumpkin-flavored custard with a light, fluffy cake layer. The magic happens during baking when the batter transforms into distinct custard and cake layers. It’s spiced with cinnamon, nutmeg, ginger, and cloves, making it perfect for cozy fall gatherings or holiday celebrations.
Ingredients
Scale
Custard Cake Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups milk, lukewarm
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 tablespoon water
- 3/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup all-purpose flour
For Garnish
- Powdered sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and lightly flour an 8×8-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
- Beat egg whites: In a clean bowl, beat the egg whites until stiff peaks form. This will help create the light, fluffy cake layer when folded into the batter later. Set aside the beaten egg whites.
- Mix egg yolks and sugar: In another large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light in color and creamy in texture, which helps incorporate air for a better cake rise.
- Add wet ingredients: To the egg yolk mixture, add melted butter, water, and vanilla extract. Whisk them thoroughly to combine all ingredients smoothly.
- Incorporate pumpkin and spices: Stir the pumpkin puree along with ground cinnamon, nutmeg, ginger, and cloves into the egg yolk mixture until the batter is smooth and well combined, imparting warm autumn flavors.
- Add flour: Gradually sift in the all-purpose flour and mix gently until fully incorporated, avoiding overmixing to keep the texture tender.
- Pour in milk: Slowly add the lukewarm milk while whisking constantly to create a smooth, cohesive batter free of lumps.
- Fold in egg whites: Gently fold the beaten egg whites into the pumpkin batter, taking care to preserve their fluffiness. This folding technique is crucial for the magic separation of custard and cake layers.
- Transfer to baking dish: Pour the complete batter into the prepared baking dish and smooth the surface with a spatula for even baking.
- Bake: Place the dish in the preheated oven and bake for 50-60 minutes. The cake is done when set with a slight jiggle in the center when gently shaken.
- Cool and chill: Let the cake cool completely in the pan at room temperature, then refrigerate for at least 2 hours to allow the custard layer to fully set and enhance the flavors.
- Serve: Once chilled, dust the top with powdered sugar. Cut into squares and serve chilled for the best texture and flavor experience.
Notes
- Use canned pumpkin puree for smooth consistency and ease; homemade pumpkin puree can also be used.
- Ensure egg whites are beaten to stiff peaks but not over-beaten, which can cause deflation when folded.
- Be gentle when folding in egg whites to maintain the fluffy texture.
- The slight jiggle in the center after baking indicates the custard layer, do not overbake to prevent drying.
- Chilling the cake is essential for the custard to fully set and for ease of slicing.
- Store leftovers covered in the refrigerator for up to 3 days.
