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Pumpkin Magic Custard Cake Recipe

Pumpkin Magic Custard Cake Recipe - A Cozy Dessert Delight

This Pumpkin Magic Custard Cake Recipe offers a comforting dessert with a unique combination of creamy custard center and light sponge top.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 4 tablespoons Butter Adds richness; substitute with margarine for dairy-free.
  • 2 cups Whole Milk Replace with almond milk for a lighter alternative.
  • 4 Eggs (separated) Ensure at room temperature for better integration.
  • 1/4 teaspoon Cream of Tartar Stabilizes egg whites; can be omitted.
  • 1 cup Powdered Sugar Granulated sugar works in a pinch.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 1 cup Pumpkin Puree Make sure it's 100% pure.
  • 1 cup All-Purpose Flour Opt for a gluten-free blend if needed.
  • 1 tablespoon Pumpkin Pie Spice Feel free to adjust to your spice preferences.
  • 1 teaspoon Cinnamon Adjust to taste.
Optional Topping
  • 1 tablespoon Powdered Sugar For dusting on top before serving.
  • 1 teaspoon Cinnamon For extra warmth and flavor.

Equipment

  • mixing bowls
  • electric mixer
  • Baking Pan
  • Parchment Paper

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and line an 8x8 or 9x9-inch baking pan with parchment paper.
  2. Warm the milk until lukewarm, then set aside to cool slightly.
  3. Whip egg whites with cream of tartar until stiff peaks form.
  4. Melt the butter and let it cool. In a bowl, beat egg yolks and powdered sugar until pale and frothy.
  5. Add vanilla and spices to the yolks and mix in the melted butter.
  6. Sift in the flour, then stir in pumpkin puree and a ¼ cup of lukewarm milk until smooth.
  7. Gradually add remaining milk, mixing until batter is thin and pourable.
  8. Gently fold in the whipped egg whites.
  9. Pour mixture into prepared pan and bake for 60 to 65 minutes until golden brown.
  10. Cool completely at room temperature, then refrigerate for a few hours or overnight before serving.
  11. Serve in squares, dusting with powdered sugar or cinnamon if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5000IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Ensure all key ingredients are at room temperature for a smoother batter. Gently fold in whipped egg whites to retain airiness. Allow the cake to cool completely for best flavor and texture.

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