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Pumpkin Magic Custard Cake

Pumpkin Magic Custard Cake

This Pumpkin Magic Custard Cake is a delightful dessert combining creamy pumpkin custard with a light sponge top, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Butter Adds richness and stability; can substitute with margarine for a dairy-free option.
  • 2 cups Whole Milk Creates the custard-like texture; alternatives like almond milk may work, but texture may vary.
  • 4 Eggs (separated) Yolk provides creaminess, while whites give an airy top.
  • 1/4 teaspoon Cream of Tartar Stabilizes the egg whites; can substitute with lemon juice for similar effects.
  • 1 cup Powdered Sugar Dissolves easily to keep the crumb soft; granulated sugar may result in graininess.
  • 1 teaspoon Vanilla Extract Adds depth and flavor; use pure vanilla for the best results.
  • 1 cup Pumpkin Puree 100% pure is essential; avoid pumpkin pie filling for accurate flavor.
  • 1 cup All-Purpose Flour Forms the base; gluten-free flour could potentially be substituted.
  • 1 teaspoon Pumpkin Pie Spice Provides the classic fall aroma and flavor; use a homemade blend if preferred.
  • 1 teaspoon Cinnamon Adds warm spice flavor.

Equipment

  • mixing bowl
  • electric mixer
  • 8x8-inch or 9x9-inch baking pan
  • parchment paper
  • saucepan

Method
 

Step-by-Step Instructions
  1. Gather your ingredients and ensure that the eggs and milk are at room temperature for the best texture in your Pumpkin Magic Custard Cake.
  2. Preheat your oven to 325°F (165°C) and line an 8x8-inch or 9x9-inch baking pan with parchment paper.
  3. In a small saucepan, gently warm your whole milk over low heat until it’s lukewarm, then set aside to cool slightly.
  4. Beat the egg whites with a pinch of cream of tartar until stiff peaks form, then set aside.
  5. Melt the butter, then beat the egg yolks with the powdered sugar until pale and creamy. Stir in the vanilla, cinnamon, pumpkin pie spice, and cooled butter.
  6. Add the all-purpose flour and mix until smooth. Gently fold in the pumpkin puree with ¼ cup of the lukewarm milk.
  7. Gradually pour in the remaining warm milk while blending the batter, mixing until thin and well combined.
  8. Gently fold the prepared egg whites into the batter to maintain airiness.
  9. Pour the batter into the prepared pan and bake for about 60-65 minutes until golden brown and the center jiggles slightly.
  10. Allow the cake to cool completely at room temperature, then refrigerate for several hours or overnight before serving.
  11. Cut into squares and optionally dust with powdered sugar or cinnamon before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 9gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and refrigerate before slicing for clean cuts.

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