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Star-Bright Cream Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love serving this moist pumpkin cake, especially this time of year. I hope you enjoy it too.

Ingredients

Serves: 4-6

For the Cake

  • 500 millilitres all-purpose flour
  • 375 millilitres granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 7 egg whites
  • ½ teaspoon cream of tartar
  • 6 egg yolks
  • 125 millilitres pumpkin (canned)
  • 125 millilitres canola oil
  • 125 millilitres water

For the Filling

  • 500 millilitres heavy cream
  • 130 millilitres pumpkin (canned)
  • 1 teaspoon pumpkin pie spice (or to taste)
  • 2 tablespoons confectioners' sugar

Method

Star-Bright Cream Cake is a community recipe submitted by Peri and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 325F (170 Celsius or Gas Mark 3).
  • Spray a Bundt pan with canola oil.
  • Sift flour, 1 cup of the sugar, baking powder, salt and pumpkin pie spice into a large bowl.
  • In another bowl, beat egg whites with cream of tartar until foamy and double in volume; sprinkle in remaining 1/2 cup of sugar, one tablespoon at a time, beating until meringue stands in firm peaks. Set aside.
  • Stir egg yolks, pumpkin, canola oil and water into flour mixture until blended; beat at medium speed until smooth. Fold in meringue by hand, until no streaks of white remain.
  • Pour into Bundt pan and bake for 55 to 60 minutes or until a cake tester comes out clean. Cool in pan 10 to 15 minutes; turn out onto wire rack to complete cooling.
  • Filling:

  • Beat the heavy cream until stiff.
  • Add pumpkin, powdered sugar and pumpkin pie spice to taste. Split cake horizontally into 3 or 4 layers.
  • Place a generous amount of whipped cream filling between each layer, stacking cake so flutes match at sides of cake. Chill.
  • May be decorated with candied ginger, if desired.
  • Tell us what you think