PUMPKIN SPICE LATTE CAKE
- 3 egg whites room temperature
- 1/2 tsp cream of tartar or few drops of lemon juice (optional)
- 40 g (3 tbsp) caster sugar
- 3 egg yolks room temperature
- 40g (3 tbsp) caster sugar
- 1 tsp vanilla paste or vanilla exctract
- 50 g (1/4 cup) milk
- 100 g (3/4 cup) all purpose flour
- 3/4 tsp baking powder
Pumpkin Spice Latte Bath
- 80 g (1/3 cup) pumpkin puree
- 75 g (1/3 cup) caster sugar
- 1/2 tsp cinnamon powder
- 1/8 tsp cloves powder
- pinch of nutmeg
- pinch of ginger powder
- 240 g (1 cup) milk
- 50 g (3+1/2 tbsp) espresso coffee
- 1/2 tsp vanilla paste or vanilla extract
- 200 ml (1/2+1/3 cup) whipping cream chilled
- 1/4 tsp cinnamon powder
- In a large bowl, place egg whites, cream of tartar and mix with a hand mixer.
- Incorporate gradually 40 g of sugar starting when white foaming forms; mix until firm and stiff peaks. Set aside.
- In a medium size bowl, mix egg yolks, 40 g sugar, vanilla, until pale and thick.
- Incorporate milk quickly and don't overmix.
- Mix together flour, baking powder and sift into yolk mix: mix just until combined and don't overmix!
- Gently fold about 1/4 of egg white mix into the yolk mix.
- Pour the yolk mix into the egg white mix and gently fold until combined: do not deflat the batter.
- Place the batter into a lined and greased 20x20cm-8x8inch cake pan and spread evenly.
- Bake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for 20 minutes or until a toothpick comes out clean.
- Cool down slightly then unmold the cake and cool down completely.
Pumpkin Spice Latte Bath
- Make the espresso coffee: I'm using a Moka Pot, you can use your coffee machine. Set aside.
- In a small saucepan, place pumpkin puree, sugar, spices and bring to a simmer over low heat stirring often.
- Incorporate milk, espresso coffee, mix and remove from heat.
- Sift to remove the excess of pumpkin pulp: you'll get about 300 ml od Pumpkin Spice Latte Bath.
- Place the cooled cake into its pan lined with parchment paper and make holes with a fork throught the cake.
- Gradually pour all the sifted Pumpkin Spice Latte Bath over the cake.
- Cover with plastic wrap and place in refrigerator for at least 2 hours better overnight.
- Whip the whipping cream and add cinnamon when almost medium peaks form.
- Spread evenly the whipped cream on top of the chilled cake.
- Trim the edges and cut the cake into 9 squares. Serve.
Sponge cake is very easy to make but if you want to get a fluffy perfect sponge cake, you should follow some easy tips:
- use eggs at room temperature;
- use a hand or stand mixer to whip the whites and yolks, so you can incorporate a lot of air in the batter that is very important in this cake;
- be careful when you incorporate the yolks mix into the white mix to fold gently the batter: you don’t have to deflate the batter.
I always make my homemade pumpkin puree without oven: it’s quick, easy and taste delicious!
Just steam your peeled pumpkin (I use a microwave steamer that works in few minutes) and puree it when still hot using a hand blender. That’s it!
Even if you think the Pumpkin Spice Latte bath could be too much for your cake, please pour it ALL over your cake: the sponge cake will absorbe it at all during the chilling time.
For this reason the chilling time is very important to well soak the cake with the Pumpkin Spice Latte: I suggest to leave your soaked cake in refrigerator 8 hours, but if you’re in a hurry, you can soak it for 2 hours. But please, do not skip the chilling time.