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Pumpkin Magic Custard Cake Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 1h 0m
  • Total Time: 3h 15m
  • Yield: 9 servings (about 3x3 inch squares)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Magic Custard Cake is a delightful autumn dessert that combines a rich pumpkin-flavored custard base with a light, airy cake layer on top. The magic happens during baking as the custard and cake magically separate into two distinct layers, offering a creamy and fluffy texture in every bite. Perfect for seasonal celebrations or cozy family gatherings, this recipe is simple to make and impresses with its unique texture and comforting spices.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 cups milk, lukewarm
  • 4 large eggs, separated
  • 1 tablespoon water
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Dry Ingredients and Spices

  • 3/4 cup granulated sugar
  • 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

  1. Prepare Oven and Baking Dish: Preheat your oven to 325°F (165°C). Grease and lightly flour an 8×8-inch baking dish to ensure the cake does not stick.
  2. Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Set aside carefully to maintain their fluffiness for later folding.
  3. Mix Egg Yolks and Sugar: In another large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes light and creamy, indicating the sugar is well incorporated.
  4. Add Butter, Water, and Vanilla: Pour the melted butter, water, and vanilla extract into the egg yolk mixture, whisking thoroughly to combine all the wet ingredients evenly.
  5. Incorporate Pumpkin and Spices: Stir in the pumpkin puree along with cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and fragrant.
  6. Add Flour: Gradually sift the all-purpose flour into the pumpkin mixture and stir until fully blended without lumps.
  7. Mix in Milk: Slowly whisk in the lukewarm milk to achieve a smooth, thin batter, which helps create the custard texture during baking.
  8. Fold in Egg Whites: Gently fold the beaten egg whites into the batter, taking care to keep the mixture light and fluffy to create the magic separation.
  9. Transfer Batter to Dish: Pour the batter evenly into the prepared baking dish and smooth the top with a spatula for an even bake.
  10. Bake: Place in the preheated oven and bake for 50-60 minutes, or until the cake is set with a slight jiggle in the center when gently shaken.
  11. Cool and Chill: Allow the cake to cool completely in the pan. Then refrigerate for at least 2 hours until fully set for the custard and cake layers to develop properly.
  12. Serve: Dust the top with powdered sugar. Cut into squares and serve chilled for the best texture and flavor.

Notes

  • Ensure the egg whites are beaten stiff but not dry for the best custard and cake separation.
  • Use lukewarm milk to avoid curdling when mixing with eggs and melted butter.
  • Refrigerating the cake is essential for the custard layer to set properly; do not skip this step.
  • Use canned pumpkin puree, not pumpkin pie filling, for authentic flavor and texture.
  • For extra flavor, consider adding a pinch of salt to balance the sweetness.

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Find it online: https://fasttastykitchen.com/pumpkin-magic-custard-cake-recipe/