Ingredients
Scale
- For the Pumpkin Sponge Cake:
- 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, room temperature (separated)
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the Three-Milk Soak:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup heavy cream
- 1 teaspoon pumpkin pie spice
- For the Topping:
- 1 ½ cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set the dry ingredients aside.
- In a large clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add ¼ cup of the granulated sugar while continuing to beat until the peaks are stiff and glossy. Set this aside in a separate bowl.
- In the original large bowl, beat the egg yolks with the remaining ¾ cup of sugar until the mixture is pale and thick. Stir in the pumpkin puree, milk, and vanilla extract. Gently fold in the dry ingredients until just combined. Finally, gently fold the egg whites into the batter using a spatula until no white streaks remain. Do not overmix, as you want to keep the air in the batter.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack for about 10 minutes.
- In a medium pitcher or bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and pumpkin pie spice. Using a fork or a skewer, poke holes all over the warm cake. Slowly pour the milk mixture over the entire cake, ensuring you get the edges. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the cake to absorb the liquid.
- When ready to serve, beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Dust with a generous sprinkle of ground cinnamon or extra pumpkin pie spice. Slice into squares and serve cold.
- Cook Time: 50 minutes