Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin purée (not pie filling)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ¼ cup heavy cream
- ½ teaspoon ground cinnamon
- 1 ½ cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Extra cinnamon or nutmeg for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to ensure the cake doesn’t stick. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this dry mixture aside for later use.
- In a large bowl, beat the 5 egg yolks with ¾ cup of the granulated sugar on high speed until the mixture is pale yellow and tripled in volume. Stir in the pumpkin purée, 1/3 cup milk, and vanilla extract. In a separate, clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue whipping until stiff, glossy peaks form.
- Gently fold the flour mixture into the egg yolk mixture until just combined. Next, carefully fold in the stiff egg whites in three batches, being careful not to deflate the air. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- While the cake cools, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and cinnamon in a pitcher or bowl. Once the cake is cool, use a fork or a skewer to poke holes all over the surface of the cake. Do not be afraid to poke many holes; this ensures the milk penetrates every inch of the sponge.
- Slowly pour the milk mixture over the entire cake, making sure to get the edges and corners. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the best texture and flavor absorption.
- Just before serving, prepare the topping. In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Dust the top with a bit of extra cinnamon or pumpkin pie spice for a professional finish. Slice into squares and serve cold.
- Cook Time: 50 minutes