Description
Enjoy this easy Pumpkin Magic Cake recipe for a comforting fall treat. This cake separates into layers as it bakes, creating a unique texture and flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease and flour an 8×8 inch baking pan.
- In a bowl, whisk together flour, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk egg yolks with sugar until pale. Add melted butter, milk, vanilla extract, and pumpkin puree. Mix until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the pumpkin mixture in three additions. Be careful not to deflate the egg whites.
- Pour batter into prepared pan.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before dusting with powdered sugar.
- Cut into squares and serve.
Notes
- Do not overmix the batter; it should be slightly lumpy.
- The cake layers will separate as it bakes.
- Cool completely before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg