Pumpkin Cotton Cake

Ingredients:

• • 1 egg
  • 3 egg yolks
  • 30g vegetable oil

• • 50g pumpkin puree
  • 50g cake flour
  • 3 egg whites

• 30g sugar

Directions:

1. 1. Preheat Oven: Preheat your oven to 150°C (302°F).
   2. Combine Wet Ingredients: In a mixing bowl, combine the egg, egg yolks, vegetable oil, and pumpkin puree. Mix until well combined.

1. 1. Add Dry Ingredients: Sift the cake flour into the mixture and gently fold until fully incorporated.
   2. Beat Egg Whites: In a separate bowl, beat the egg whites until they become foamy. Gradually add the sugar and continue beating until stiff peaks form.
   3. Fold Ingredients: Gently fold the beaten egg whites into the pumpkin mixture in three additions, being careful not to deflate the batter.

1. 1. Prepare Pan: Pour the batter into a cake pan lined with parchment paper.
   2. Create Water Bath: Place the cake pan into a larger baking dish filled with hot water to create a water bath.
   3. Bake: Bake at 150°C (302°F) for 80-100 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool: Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips for Success

• • Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter and better incorporation.

• • Gentle Folding: Fold the egg whites into the batter gently to avoid deflating the meringue, which is crucial for the cake’s fluffy texture.
  • Even Baking: Use a water bath to bake the cake evenly and prevent cracks on the surface.
  • Serving Suggestions: Serve the cake with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce for an extra touch of sweetness.

Why You’ll Love Pumpkin Cotton Cake

This cake is perfect for any occasion, from a cozy family gathering to an elegant dinner party. Its light and airy texture make it a delightful treat that won’t weigh you down. The pumpkin puree adds a subtle flavor that pairs wonderfully with the richness of the egg yolks and the lightness of the beaten egg whites. Plus, it’s a great way to enjoy pumpkin beyond the usual pies and lattes.

Storage and Make-Ahead Tips

• • Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The cake can also be frozen for up to one month; just make sure to wrap it tightly in plastic wrap and aluminum foil.
  • Make-Ahead: You can prepare the batter ahead of time and keep it refrigerated for up to one day. When ready to bake, give the batter a gentle stir and proceed with the recipe as directed.

Pumpkin Cotton Cake is a must-try for anyone who loves light and fluffy desserts with a hint of autumn flavor. Enjoy the delightful combination of textures and the subtle sweetness in every bite. Happy baking