Pumpkin Soufflé Cake – Recipe
It's October, so it's still pumpkin season in my book. But as much as I like pumpkin spice anything, I felt like making something that just lets the delicate pumpkin flavour itself shine. This pumpkin soufflé cake is as delicate as its flavour.
Ready? Here we go.
Ingredients:
5 eggs, separated
150g caster sugar
130g unsalted butter, melted
250g pumpkin pureé
150ml milk
115g plain flour
1 tsp vanilla extract
Pinch of salt
Method:
1. Preheat the oven to 160°C and line and grease an 8x8" square baking tin with baking parchment and vegetable oil, cutting the parchment a little bigger so you can use the extra around the edge of the tin to lift the cake out later.
2. Make a meringue mixture by whipping up the egg whites in a large bowl, whisking until they form stiff peaks, then thoroughly whisking in half of the sugar.
3. Whisk all the remaining ingredients together until smooth.
4. Gently fold the meringue mixture into the pumpkin mixture, taking care not to overbeat.
5. Pour the batter into the tin and bake for about 50 minutes, until the top is golden brown and puffy.
6. Let it cool completely before turning out onto a board to cut. It will deflate but don't worry, this is normal: trim the sides to neaten it up if you like, slice up and serve (I served them with a little whipped cream and pecans).
Enjoy, and have fun!
Ready? Here we go.
Ingredients:
5 eggs, separated
150g caster sugar
130g unsalted butter, melted
250g pumpkin pureé
150ml milk
115g plain flour
1 tsp vanilla extract
Pinch of salt
Method:
1. Preheat the oven to 160°C and line and grease an 8x8" square baking tin with baking parchment and vegetable oil, cutting the parchment a little bigger so you can use the extra around the edge of the tin to lift the cake out later.
2. Make a meringue mixture by whipping up the egg whites in a large bowl, whisking until they form stiff peaks, then thoroughly whisking in half of the sugar.
3. Whisk all the remaining ingredients together until smooth.
4. Gently fold the meringue mixture into the pumpkin mixture, taking care not to overbeat.
5. Pour the batter into the tin and bake for about 50 minutes, until the top is golden brown and puffy.
6. Let it cool completely before turning out onto a board to cut. It will deflate but don't worry, this is normal: trim the sides to neaten it up if you like, slice up and serve (I served them with a little whipped cream and pecans).
Enjoy, and have fun!
Comments
Post a Comment