* 1 3/4 cups (210g) All-purpose Flour * 1 1/2 tsp Baking Powder * 1/2 tsp Baking Soda * 2 tbsp Cinnamon ground * 2 tsp Ginger ground * 2 tsp Nutmeg ground * 1/2 tsp All-spice ground * 1/4 tsp Cloves ground * 1 cup (225g) Pumpkin Puree * 1 1/3 cup (267) Granulated Sugar * 3/4 cups (177ml) Vegetable Oil * 3 Egg yolks + 1 egg large (note: you can save the 3 egg whites for your meringue!) * 1 tsp Salt fine, Kosher or fine sea salt
**Meringue Topping**
* 3 Egg whites large (note: leftover from pumpkin spice tea cake batter – above) * 2/3 cup (134g) Granulated Sugar * 1 tsp Vanilla Extract
**INSTRUCTIONS**
**Pumpkin Spice Tea Cake**
1. Preheat oven to 325F (300F if using a convection oven). Lightly oil all surfaces of a 9″x 5″ loaf pan. 2. In a medium-sized bowl, mix together flour, pumpkin pie spices (cinnamon, ginger, all-spice, nutmeg, cloves), salt, baking powder, and baking soda. Whisk to combine and aerate flour mixture. Set aside. 3. In a large bowl using a whisk, combine pumpkin puree, sugar, and oil. Beat until well combined ~1 min. Add eggs (yolks + full egg) and vanilla. Whisk until combined. Scrape down bowl. 4. Add flour mixture to the wet (pumpkin) mixture. Mix until just combined. Scrape down sides of bowl. (Note: mixture will be a “thick puree” consistency). Pour pumpkin batter into prepared loaf pan. Start on meringue topping (below).
**Meringue Topping**
1. In the bowl of an electric mixer create a Double Boiler (aka a bowl over a pot with ~ 2″simmering water inside – creating steam to heat overlying bowl), combine egg white and sugar. 2. Whisk until candy thermometer reads 120F (50C). This step should take ~5 min. Remove from heat and return to stand mixer. 3. Whisk on high speed until the mixture forms stiff peaks (a thick paste that holds its shape without falling). This step often takes 5-10min to achieve. Add vanilla extract and whisk together one final time. 4. Spoon meringue over pumpkin batter in loaf pan. Using a knife/spatula, swirl knife through meringue mixture to achieve a marbled pattern. 5. Bake at 325F (160C) for ~90 minutes, or until a toothpick/skewer inserted into centre of the loaf comes out clean. Let Pumpkin Spiced Tea Cake cool in loaf pan for ~ 20 minutes, then loosen the edges (either with knife or your hands if using a silicone loaf pan) and invert to remove from pan. Allow to cool completely, on baking rack.
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**Recipe:** [https://themindfulmeringue.com/?p=6358](https://themindfulmeringue.com/?p=6358)
**INGREDIENTS**
**Pumpkin Spice Tea Cake**
* 1 3/4 cups (210g) All-purpose Flour
* 1 1/2 tsp Baking Powder
* 1/2 tsp Baking Soda
* 2 tbsp Cinnamon ground
* 2 tsp Ginger ground
* 2 tsp Nutmeg ground
* 1/2 tsp All-spice ground
* 1/4 tsp Cloves ground
* 1 cup (225g) Pumpkin Puree
* 1 1/3 cup (267) Granulated Sugar
* 3/4 cups (177ml) Vegetable Oil
* 3 Egg yolks + 1 egg large (note: you can save the 3 egg whites for your meringue!)
* 1 tsp Salt fine, Kosher or fine sea salt
**Meringue Topping**
* 3 Egg whites large (note: leftover from pumpkin spice tea cake batter – above)
* 2/3 cup (134g) Granulated Sugar
* 1 tsp Vanilla Extract
**INSTRUCTIONS**
**Pumpkin Spice Tea Cake**
1. Preheat oven to 325F (300F if using a convection oven). Lightly oil all surfaces of a 9″x 5″ loaf pan.
2. In a medium-sized bowl, mix together flour, pumpkin pie spices (cinnamon, ginger, all-spice, nutmeg, cloves), salt, baking powder, and baking soda. Whisk to combine and aerate flour mixture. Set aside.
3. In a large bowl using a whisk, combine pumpkin puree, sugar, and oil. Beat until well combined ~1 min. Add eggs (yolks + full egg) and vanilla. Whisk until combined. Scrape down bowl.
4. Add flour mixture to the wet (pumpkin) mixture. Mix until just combined. Scrape down sides of bowl. (Note: mixture will be a “thick puree” consistency).
Pour pumpkin batter into prepared loaf pan. Start on meringue topping (below).
**Meringue Topping**
1. In the bowl of an electric mixer create a Double Boiler (aka a bowl over a pot with ~ 2″simmering water inside – creating steam to heat overlying bowl), combine egg white and sugar.
2. Whisk until candy thermometer reads 120F (50C). This step should take ~5 min. Remove from heat and return to stand mixer.
3. Whisk on high speed until the mixture forms stiff peaks (a thick paste that holds its shape without falling). This step often takes 5-10min to achieve. Add vanilla extract and whisk together one final time.
4. Spoon meringue over pumpkin batter in loaf pan. Using a knife/spatula, swirl knife through meringue mixture to achieve a marbled pattern.
5. Bake at 325F (160C) for ~90 minutes, or until a toothpick/skewer inserted into centre of the loaf comes out clean. Let Pumpkin Spiced Tea Cake cool in loaf pan for ~ 20 minutes, then loosen the edges (either with knife or your hands if using a silicone loaf pan) and invert to remove from pan. Allow to cool completely, on baking rack.