Pumpkin Torte
Ingredients:
1 C. Pumpkin puree
1 C. Granulated sugar
1 C. Evaporated milk
5 Eggs, separated
2 C. All purpose flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Dry ginger
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Mix pumpkin puree and granulated sugar together in a large bowl.
3. Add evaporated milk to pumpkin mixture and beat with an electric mixer until nice and smooth
4. Separate egg yolks from whites and add yolks to pumpkin mixture beating until creamy
5. Blend flour, b. powder, b. soda and ginger together in a small bowl
6. Beat in the dry ingredients and blend until mixture is thickened and smooth
7. Fold beaten egg whites into pumpkin mixture until fully enveloped and volume is increased
8. Pour mixture into a greased and floured 9" springform pan and place in preheated oven for 40 to 45 minutes until top is lightly browned
9. Remove from oven when ready and allow to cool before unclasping the ring and loosening around the edges to remove the outer ring.
10. Serve a wedge with whipped cream for dessert
Servings: 8 wedges
2. Mix pumpkin puree and granulated sugar together in a large bowl.
3. Add evaporated milk to pumpkin mixture and beat with an electric mixer until nice and smooth
4. Separate egg yolks from whites and add yolks to pumpkin mixture beating until creamy
5. Blend flour, b. powder, b. soda and ginger together in a small bowl
6. Beat in the dry ingredients and blend until mixture is thickened and smooth
7. Fold beaten egg whites into pumpkin mixture until fully enveloped and volume is increased
8. Pour mixture into a greased and floured 9" springform pan and place in preheated oven for 40 to 45 minutes until top is lightly browned
9. Remove from oven when ready and allow to cool before unclasping the ring and loosening around the edges to remove the outer ring.
10. Serve a wedge with whipped cream for dessert
Servings: 8 wedges
