Light and fluffy from the whipped egg whites folded into the batter, this pumpkin cake is also fortified with stone-ground cornmeal, which contributes a nutty flavour and crunch. It comes out of the oven golden brown on top and with a pudding-like center within, making it soft enough to serve with a spoon. The cake isn’t overly sweet, so it works either as a dessert or brunch item, and you can add all kinds of seasonal toppings, such as sautéed apples, sliced persimmons, or pomegranate seeds.
Makes 6 servings
Preparation Time: 1 hour
1/3 cup stone-ground cornmeal
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup organic pumpkin puree
1/2 cup organic low-fat milk
4 tablespoons organic butter, melted and cooled
1/4 cup pure maple syrup
1 teaspoon vanilla
3 large organic eggs, separated
3 tablespoons cane syrup
1. Preheat the oven to 350°F and butter the bottom and sides of a souffle dish.
2. In a medium bowl, combine the corn meal, flour, cinnamon, and salt.
3. In a large bowl, whisk together the pumpkin, milk, butter, syrup, vanilla, and egg yolks.
4. Place the egg whites in the bowl of a stand mixer or in a large bowl if using a hand-held mixer. Whip on medium-high speed until soft peaks form, 3 minutes. Add the cane syrup and whip until firm peaks form, another 2 minutes.
5. Whisk the dry ingredients into the wet ingredients. Add one-third of the egg whites, and use a large flexible spatula to gently fold them in. Fold in the remaining egg whites, then immediately bake until browned on top and still slightly jiggly in the center, about 45 minutes. Cool on a rack for at least 15 minutes before serving.