It’s the last day of November and its still ok to bake a pumpkin goody before the Christmas cookies and cakes take over:) I found the recipe for this awesome cake here and I left out the bourbon and it still turned out so good. It’s not your typical cheesecake factory kind of fluffy cake with tons of sugar. It’s a moist sponge cake which could qualify as a cheese cake due to the delightful addition of mascarpone cheese. I cut the cake into bite size pieces and topped it with lightly sweetened whipped cream. It gives you about 20 bite size pieces for the measurements given . The recipe calls for cake flour which is available in super markets. If you cant find cake flour, here’s how you can convert all purpose flour to cake flour. This Cake is not for those who love sugary delights. It is subtly sweet with a hint of pumpkin and tanginess of mascarpone cheese.
6 large eggs separated
1 cup pumpkin puree
2/3 cup sugar
4 oz. mascarpone cheese or cream cheese
4 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons bourbon( I didn’t use )
1/4 cup butter melted
2/3 cup cake flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar or fresh lime or lemon juice ( I used lemon juice)
1. Line a 9 inch tall cake pan with parchment and grease bottom and sides of the pan.
2. Pre heat oven to 325F.
3. Place the cheese and milk in a heat-proof glass mixing bowl and heat it up in the microwave on medium heat for a minute just to soften the cheese.
4. Whisk in the melted butter and vanilla; make sure the cheese mixture is lump-free.
5. Whisk in the egg yolks, one at a time.
6. Whisk in the pumpkin purée.
7. Gently whisk in cake flour and salt.
8. In a grease-free bowl and with a grease-free beater, beat the egg whites and cream of tartar (or lime/lemon juice) on medium-high speed. Add the sugar to the egg whites about 1/4 cup at a time. Continue to beat until the whites form soft peaks.
9. Scoop about 2 cups of the beaten egg whites and mix it into the pumpkin mixture just to lighten it up. Then mix the two mixtures together, mix lightly but thoroughly with a spatula; make sure no egg white streaks remain.
10. Pour the batter into the prepared pan and bake, on the rack placed in the middle of the oven, for 60 minutes.
11. Check for doneness. The top of the cake should be golden brown and when you lightly press your finger on the top, the cake should spring back when you remove your finger.
12. Remove the cake from the oven and let it cool completely in the pan.
13. Top with lightly sweetened whipped cream or vanilla ice cream ( optional)