Name: Pumpkin Custard Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 1/2 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 4 large eggs, separated; 1/4 cup melted butter; 1/4 cup milk; 1 teaspoon vanilla extract; 1 cup canned pumpkin puree; 1 cup whole milk (or half and half for extra richness); 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger); 1/4 teaspoon salt

Description

This Pumpkin Custard Cake features a creamy pumpkin custard layer topped with a delicate, airy sponge. It’s the perfect dessert for fall, bringing together warm spices and the smoothness of custard in each bite.

Ingredients

Scale

For the Cake Layer:

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
4 large eggs, separated
1/4 cup melted butter
1/4 cup milk
1 teaspoon vanilla extract

For the Custard Layer:

1 cup canned pumpkin puree
1 cup whole milk (or half and half for extra richness)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
1/4 teaspoon salt

Instructions

Prepare the Cake Batter:

Preheat oven to 325°F (160°C). Grease and line an 8x8-inch baking pan with parchment paper.
In a bowl, sift together flour, sugar, salt, and baking powder.
In a separate bowl, beat the egg yolks until smooth, then whisk in melted butter, milk, and vanilla extract.
Gently fold the dry ingredients into the egg yolk mixture until just combined.

Prepare the Custard Layer:

In another bowl, whisk together the pumpkin puree, milk, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth.
Gently fold the custard mixture into the cake batter, being careful not to over-mix. The batter will be thin.

Assemble and Bake:

1. In a clean bowl, beat the egg whites until they reach soft peaks, then gently fold them into the pumpkin mixture.
2. Pour the mixture into the prepared baking pan.
3. Bake for 50-55 minutes, or until the top is set and a toothpick comes out clean.
4. Allow the cake to cool to room temperature, then refrigerate for at least 2 hours before serving to set the custard layer.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Optional Spices: Add a hint of cardamom or cloves to enhance the autumn flavors

Prep Time: 20 minutes
Cook Time: 55 minutes

Nutrition

Calories: 320
Fat: 15g
Carbohydrates: 38g
Protein: 7g