Pumpkin Cake

Name: Pumpkin Cake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
Ingredients: 3 eggs, separated; 1/2 cup sugar; 1/3 cup cornstarch; 1/4 cup corn flour; 1 pound/500 g/2 cups butternut squash or pumpkin puree; 1/4 cup/60 ml rum; Zest of 1 orange; Cinnamon whipped cream, for serving

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Level: Easy
Total: 1 hr 30 min

Prep: 15 min
Inactive: 15 min
Cook: 1 hr

Yield: 8 to 10 servings

Level: Easy
Total: 1 hr 30 min

Prep: 15 min
Inactive: 15 min
Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

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3 eggs, separated

1/2 cup sugar

1/3 cup cornstarch

1/4 cup corn flour

1 pound/500 g/2 cups butternut squash or pumpkin puree

1/4 cup/60 ml rum

Zest of 1 orange

Cinnamon whipped cream, for serving

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.