Pumpkin Cake – Supersoft and Light!

Name: Pumpkin Cake - Supersoft and Light!
Prep time: 20 min
Cook time: PT30-35M
Total time: PT30-35M
Yield: 6
Cuisine: European
Ingredients: 3 eggs whites and yolks separated; 80g vegan butter softened; 35g maizena; 60g icing sugar; 1 tbsp vanilla paste; Zest from ½ orange; 200g cooked pumpkin

by Micaela Harrasser October 17, 2023

October 17, 2023

This pumpkin-flavored cake is the light and delicious dessert you did not know you needed!

It has super soft and moist consistency thanks to the creamed butter and sugar, and the use of maizena (corn starch) and icing sugar, instead of all-purpose flour and granulated sugar. You’ll notice the difference! The final touch to make it even softer is to work the egg whites until you get a very stiff consistency, which is key to preserve as much as you can when you incorporate it into the main batter. In this way, the final result will be extra soft and ‘airy’. This cake is also dairy free and gluten free, perfect to accommodate dietary needs and satisfy everyone! Buon appetito!

Pumpkin Cake - Supersoft and Light!

Serves: 6 Prep Time: 20 min Cooking Time: 30-35 min 30-35 min Nutrition facts: 200 calories 20 grams fat

Ingredients

3 eggs whites and yolks separated
80g vegan butter softened
35g maizena
60g icing sugar
1 tbsp vanilla paste
Zest from ½ orange
200g cooked pumpkin

Instructions

Turn the oven to 170C.
In a stand mixer (or large bowl if you have a hand mixer), add the sugar and butter and work it until creamed (puff and light in color), about 2-3 min.
Add the egg yolks, one at time, while mixing.
Add the pumpkin, and mix well.
Add vanilla paste, orange zest and maizena and mix well.
In a separate bowl, whisk the egg whites until you get stiff peaks.
Carefully incorporate the egg whites into the main mix: add one third and mix from top to bottom, gently, with a spoon.
Repeat until all the egg white has ben incorporated.
Transfer to a baking tray.
Place into the oven and cook until golden on the top and dry inside (dry skewer test), about 30 min.
Remove from the oven and let it cool off for about 20 minutes before removing from the cake tin.
Cover generously with icing sugar, and serve!