Spiced Pumpkin Gateau
A Taste of
Serves: One 10 inch Cake
Prep Time: 20 minutes
Ingredients
Cake
12 ounces unsalted butter
1 1/2 cups sugar
2 large eggs
1 1/2 cups pumpkin puree
1/3 cup light brown sugar
1/3 cup dark brown sugar
2 1/4 cups AP flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
Frosting
2 cups egg whites
1 3/4 cups sugar
2 pounds unsalted butter, softened
1 tablespoon vanilla extract
2 teaspoons orange zest
1/2—1 cup powdered sugar
Procedure
Cake—In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a
time and then pumpkin puree. Continue to mix until it resembles a thick frosting. Sift together dry ingredients and add to wet
mixture in 3 stages. Line two 9x2 cake pans with parchment paper and divide the batter between the 2 pans. Bake in a 350
degree oven for about 25 minutes, until a tester inserted in the middle comes out clean.
Frosting—Mix egg whites and sugar until well combined and heat in a sauce pan until sugar is dissolved, around 125
degrees. Immediately transfer to the electric mixer and whip on high to form stiff peaks. Turn down speed, and all butter in
small pieces while mixing. Turn to high until stiff peaks form, and add the powdered sugar. The meringue will fall when
adding the butter, but don’t worry as it will come back together by the end—just keep whipping till set. Add powdered sugar
slowly, then build up speed until incorporated. Divide in two, add zest to one, and vanilla extract to the other, and whip in.
Use orange butter cream in the 2 center layers, and vanilla butter cream on top.