Star-Bright Cream Cake

A community recipe by Peri

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

2 cups all-purpose flour
1½ cups 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
½ cup pumpkin (canned)
½ cup canola oil
½ cup water

For the Filling

2 cups heavy cream
½ cup 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.