Pumpkin Magic Cake with Maple Cinnamon Whipped Cream

Recipe View Preheat oven to 325°F (165°C). Grease an 8-inch round baking pan. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon. Set aside. (3 minutes)

Recipe View In a separate bowl, whisk together the lukewarm milk, pumpkin puree, and vanilla extract. Set aside. (2 minutes)

Recipe View In the bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, granulated sugar, brown sugar, and water. Beat on high speed until pale and creamy, about 3-4 minutes. Reduce the speed to low and slowly drizzle in the melted butter until fully incorporated. Increase the speed to medium and beat until light and fluffy, about 2 minutes. (10 minutes)

Recipe View With the mixer on low speed, gradually add the flour mixture in 3 batches, mixing until just combined after each addition. Scrape down the sides of the bowl as needed. Slowly pour in the milk-pumpkin mixture, mixing until just combined. Transfer this mixture to a large bowl. (7 minutes)

Recipe View Thoroughly clean and dry the mixer bowl and whisk attachment. Add the egg whites and cream of tartar to the clean bowl. Beat on high speed until stiff peaks form. (5 minutes)

Recipe View Gently fold 3/4 of the beaten egg whites into the pumpkin mixture using a spatula, being careful not to deflate the whites. Then, pour the pumpkin mixture into the remaining egg whites, gently folding until just combined and the batter is smooth but still light and airy. (5 minutes)

Recipe View Pour the batter into the prepared baking pan and bake in the preheated oven until the edges are set and the center still jiggles slightly when gently shaken, about 50 minutes. (50 minutes)

Recipe View Let the cake cool completely in the pan on a wire rack, at least 30 minutes, before frosting. (30 minutes)

Recipe View While the cake is cooling, prepare the Maple Cinnamon Whipped Cream: In a medium bowl, combine the heavy cream, maple syrup, 1/2 teaspoon cinnamon, and pinch of salt. Beat with an electric mixer until soft peaks form. (7 minutes)

Recipe View Once the cake is completely cooled, spread the Maple Cinnamon Whipped Cream evenly over the top. Serve immediately or chill for later. (5 minutes)