Recipe courtesy of Laura Calder
Total:
1 hr 30 min
Prep:
15 min
Inactive:
15 min
Cook:
1 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F/175 degrees C. Grease and line a 9-inch/23-cm springform pan.

Beat the yolks and sugar until light and pale. Beat in the cornstarch and corn flour until smooth. Beat in the pumpkin, rum and orange zest. Finally, in another bowl, beat the whites into peaks. Stir some of the whites into the pumpkin mixture to lighten it, then fold in the remaining whites. Pour the batter into the pan and bake until done, 45 minutes to 1 hour.

Let the cake cool slightly before running a knife around the edges of the pan and removing the sides. Serve slightly warm (not too warm, or impossible to cut) with cinnamon whipped cream.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Salmon Cakes

Recipe courtesy of Ina Garten

Pineapple Upside Down Cake

Recipe courtesy of Curtis Aikens

Chocolate Cassis Cake

Recipe courtesy of Ina Garten

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Angel Food Cake

Recipe courtesy of Alton Brown

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Double Fudge Cake with Chocolate Buttercream Frosting

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.