Description
Pumpkin Magic Custard Cake is a delightful and unique dessert featuring a creamy custard layer topped with a light pumpkin cake, flavored with warm spices. This autumn-inspired treat is baked to perfection, then chilled to set, making it a perfect festive dessert to impress family and friends.
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
- 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 prevent the cake from sticking.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Set aside carefully to retain their volume.
- Mix Egg Yolks and Sugar: In another large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light and creamy, ensuring good incorporation for a smooth texture.
- Add Butter and Flavorings: Add the melted butter, water, and vanilla extract to the egg yolk mixture. Whisk thoroughly to combine all ingredients evenly.
- Incorporate Pumpkin and Spices: Stir in the canned pumpkin puree along with cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and aromatic.
- Add Flour: Gradually sift the all-purpose flour into the wet ingredients and mix well to form a homogeneous batter without lumps.
- Add Milk: Slowly pour in the lukewarm milk while whisking constantly to maintain a smooth and even batter consistency.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter using a spatula. Take care to preserve the fluffiness of the egg whites for a light texture.
- Pour Batter and Smooth: Transfer the batter into the prepared baking dish. Smooth the surface evenly with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 50-60 minutes until the cake is set. It should have a slight jiggle in the center when gently shaken, indicating custard is perfectly cooked.
- Cool and Chill: Let the cake cool completely in the pan at room temperature. Then refrigerate for at least 2 hours to help it fully set and develop its magic custard texture.
- Serve: Once chilled, dust the top lightly with powdered sugar. Cut into squares and serve chilled for a delicious and comforting dessert.
Notes
- Use fresh eggs for best results with egg whites.
- Ensure the milk is lukewarm before adding to avoid curdling the eggs.
- Do not overmix after adding egg whites to keep the batter light and airy.
- Chilling the cake for at least 2 hours helps in achieving the custard-like texture.
- The cake can be served with whipped cream or a drizzle of caramel sauce for extra indulgence.
