Ingredients
- 8 ounces (226g) Unsalted Butter
- 1 cup (200g) Granulated Sugar
- 4 large (72g) Egg Yolks
- 1 Tablespoon Vanilla Extract
- 1 cup (260g) (9.5 ounces) Solid Pack Canned Pumpkin
- 1 cup (130g) All Purpose Flour
- 1 cup (120g) Cake Flour
- 2 teaspoons (10g) Baking Powder
- 1/2 teaspoon (3g) Salt
- 4 Large (120g) Egg Whites
- 1/2 cup (100g) Granulated Sugar
Preparation
Step 1
Prepare your pans of choice with Pan Grease and parchment paper for added insurance. It is not necessary on the round cake pans, but I always like parchment paper on sheet pans.
Preheat your oven to 350 Degrees.
1.In the mixer bowl of your mixer with the paddle attachment (yes you can use a hand blender here) cream the butter and the first amount of sugar until light and fluffy, about 5 minutes. Be sure to continually scrape the sides of the bowl to incorporate all very well.
2.Combine the egg yolks and the vanilla extract with the pumpkin and mix to combine.
3.Sift both flours with the salt and baking powder
4.Add about 1/3 of the flour mixture to the creamed butter mixture and blend well.
5.Add half of the pumpkin mixture next and mix on low speed until just incorporated.
6.Repeat with the remaining flour and pumpkin until it is all incorporated.
7.Set this batter aside while you prepare a meringue with the egg whites and sugar as shown in the video above.
8.Fold this meringue into the batter and pour into the prepared pans and bake immediately in a preheated 350 degree oven Until It is Done
Yield 1 Half Sheet layer or 2- 8″ round cake layers Or 18 Cupcakes
This cake can be frozen wrapped well for up to 1 month
Or proceed to make the Pumpkin Layer Cake
*All ingredients should be at room temperature before mixing.
*You will notice there is no cinnamon or additional spice in the is cake recipe. You can feel free to add as you wish, but I prefer to have the most possible pumpkin flavor come through here rather than cinnamon or something else. I will save those spices for the icing or filling.