Description
A fusion of a spiced pumpkin sponge cake and a traditional three-milk soak, topped with fresh whipped cream. This dessert is incredibly moist, creamy, and bursting with autumn flavors.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy whipping cream (divided)
- 1/4 cup powdered sugar
- Ground cinnamon for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Beat the eggs and granulated sugar in a large bowl until the mixture is pale and fluffy.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Sift the flour, baking powder, and pumpkin pie spice together, then gently fold them into the wet ingredients using a spatula.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly in the pan, then use a fork to poke holes across the entire surface of the cake.
- Whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup of heavy cream.
- Slowly pour the milk mixture over the cake, ensuring it reaches all the corners. Refrigerate for at least 4 hours or overnight.
- Whip the remaining 1/2 cup of heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the chilled cake and garnish with cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion