Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C) and grease an 8x8-inch baking dish with unsalted butter and dust lightly with flour.
- Beat the egg whites until stiff peaks form, about 3-4 minutes, then refrigerate.
- In another bowl, whisk together egg yolks and granulated sugar until light and fluffy (2-3 minutes).
- Add melted butter, water, and vanilla extract to the yolk mixture and whisk until smooth.
- Incorporate the canned pumpkin puree and spices into the mixture until well combined.
- Sift in the all-purpose flour and fold it in carefully.
- Drizzle in the lukewarm milk while whisking gently to create a silky batter.
- Fold in the beaten egg whites in two stages, being careful not to deflate them.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 50-60 minutes until the center has a slight jiggle.
- Allow the cake to cool in the pan for about 30 minutes, then refrigerate for at least 2 hours.
- Dust with powdered sugar before serving and enjoy chilled, optionally with whipped cream or ice cream.
Nutrition
Notes
Ensure egg whites are whipped to stiff peaks for best texture. Use lukewarm milk to maintain airiness in the cake.