Pumpkin torte

Pumpkin torte


"A very light and tasty cake with the goodness of pumpkin and spices that make it a like a fancy pie that is much easier to make."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Preheat oven to 325 (163 C) degrees fahrenheit
  2. Grease and flour a 9 " springform pan and set aside
  3. In a small bowl separate eggs and put whites aside for later use.
  4. In a large mixing bowl beat egg yolks until light and yellow coloured
  5. Add sugar to the egg yolks and beat until nice and smooth
  6. In a separate medium size bowl beat the egg whites until frothy and light and set them aside until you are ready to add them to the egg mixture
  7. Pour the pumpkin puree into the mixture and beat with an electric mixer on medium speed for 4 to 5 minutes
  8. In a medium size bowl combine flour, spices and Baking powder
  9. Pour the dry ingredients into the egg mixture and beat until light and fluffy
  10. Gently fold in the beaten egg whites and completely incorporate them into the batter
  11. Pour the batter into the greased and floured springform pan and put in oven for 35 minutes
  12. When lightly browned take out and let sit for 5 minutes before removing the ring from the sides.


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