- 6 large eggs
- 240 g pumpkin puree
- 140 g sugar
- 114 g mascarpone cheese
- 4 tbsp fat free milk
- 1 tsp vanilla extract
- 50 g melted butter
- 65 g cake flour
- 1/4 tsp salt
- 1/2 tsp cream of tartar
Line 9 or 10-inch springform pan with parchment paper. Preheat the oven to 325°F.
Place milk and cheese in a glass bowl and heat for one minute to soften the cheese.
Melt butter in microwave. Then add into cheese mixture. Add in vanilla. whisk until no lumps remain.
Separate the eggs. Add egg yolks into the cheese mixture.
Add in pumpkin puree into the cheese mixture and whisk.
Whisk in the cake flour and salt.
In a separate bowl, beat the egg whites and cream of tartar with an electric mixer. Make sure the bowl and mixers are clean or else your eggs whites will not whip up properly. After egg whites are foamy, gradually beat in sugar. The egg whites should become stiff peaks. Mix until you can hold your bowl upside down and the egg whites won't slip down.
Begin to add egg whites to the cheese mixture, in small batches. Use a spatula to stir the mixture until no egg white streaks remain. Then add more egg whites until all the egg whites are used up.
Pour the batter into prepared pan and bake for approximately 60 minutes, or toothpick inserted comes out clean.
Let cake cool before serving. Cake will need to be refrigerated if not eaten within 2 days.
Recipe adapted from She Simmers