Pumpkin magic cake with maple-cinnamon whipped cream
1 hour 45 min
The magical part is seeing that it has formed into layers after it has baked, making it part pumpkin cake and part pumpkin mousse. Entirely delicious!
2 people made this
125g plain flour
2 tablespoons ground allspice
1 teaspoon sea salt
1 teaspoon ground cinnamon
350ml lukewarm milk
250g pumpkin puree
2 teaspoons vanilla extract
4 eggs, at room temperature, separated
200g caster sugar
55g soft brown sugar
1 tablespoon water
115g unsalted butter, melted
1 teaspoon cream of tartar
Maple-cinnamon whipped cream
300ml whipping cream
4 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1 pinch sea salt
Method Prep:25min › Cook:50min › Extra time:30min › Ready in:1hr45min
Preheat oven to 160 C / Gas 3. Grease an 20cm square tin.
Whisk flour, allspice, 1 teaspoon salt and 1 teaspoon cinnamon together in a bowl.
Combine milk, pumpkin and vanilla extract in a bowl.
Place egg yolks, caster sugar, brown sugar and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour mixture into the prepared tin.
Bake in the preheated oven until edges are set and centre still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
Beat cream, maple syrup, 1/2 teaspoon cinnamon and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.