Recipe Background
Let this fairy tale of a dessert find its way to your castle before the stroke of midnight! Or at least before your next urge for a magical treat occurs, because who wants to bake at midnight, right? This Cinderella ™ Cake is sure to make any pumpkin jealous with its moist, almost-two-layer-like, "pumpkin cake turns almost into pumpkin pie" genius. This amazing cake is so full of impeccable pumpkin flavor, it too will disappear in a flash... so quickly slip into a slice of this Prince Charming-like-dessert! With Cinderella Cake, may all of your pumpkin dessert dreams come true!
Let this fairy tale of a dessert find its way to your castle before the stroke of midnight! Or at least before your next urge for a magical treat occurs, because who wants to bake at midnight, right? This Cinderella ™ Cake is sure to make any pumpkin jealous with its moist, almost-two-layer-like, "pumpkin cake turns almost into pumpkin pie" genius. This amazing cake is so full of impeccable pumpkin flavor, it too will disappear in a flash... so quickly slip into a slice of this Prince Charming-like-dessert! With Cinderella Cake, may all of your pumpkin dessert dreams come true!
Ingredients
- 4 eggs room temperature, whites and yolks separated
- 1 teaspoon cream of tartar
- 3/4 cup brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg freshly ground
- 1 cup pumpkin purée
- 3/4 cup butter melted
- 3/4 cup all-purpose flour
- 2 cups unsweetened evaporated milk
- confectioners' sugar to taste, for topping
Directions
- Preheat the oven to 320 degrees F.
- Line an 8-inch square baking dish with parchment paper.
- In a large bowl, add the egg whites and the cream of tartar and using an electric handheld mixer, whisk until combined and stiff peaks form.
- Transfer the egg white mixture to a clean, medium-sized bowl.
- In the same large bowl used for the egg white mixture, add the egg yolks and the brown sugar and whisk until combined and pale in color.
- Add the vanilla extract, the cinnamon, the nutmeg, and the pumpkin purée to the egg yolk mixture and whisk to combine, about 30 seconds.
- Add the melted butter to the pumpkin mixture and whisk to combine, about 1 minute.
- Slowly add the flour to the pumpkin mixture, while slowly mixing, until combined.
- Slowly add the evaporated milk to the pumpkin mixture, while slowly mixing, until just combined.
- In 3 even batches, add the egg white mixture to the pumpkin mixture and fold to combine until no white streaks remain. Be gentle while folding to avoid knocking air out of the egg white mixture.
- Evenly pour the pumpkin cake batter into the prepared baking dish.
- Bake until the center of the cake is set, about 1 hour-1 hour 10 minutes.
- Transfer the pumpkin cake from the oven to a wire rack and allow it to cool completely.
- Evenly sprinkle the confectioners' sugar on top of the cooled cake.
- Serve.
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