Ingredients:
1/2 lb unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon finely grated orange zest
1 large eggs
2 large eggs, separated
8 -12 ounces canned solid-pack pumpkin ( or fresh pumpkin)
1 teaspoon vanilla
6 3/4 ounces all-purpose flour ( 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fine-ground cornmeal ( not coarse, 3 1/4 oz)
sifted powdered sugar, garnish
1/2 cup fresh orange juice
1/2 cup granulated sugar
yogurt or vanilla ice cream, for serving
Directions:
Position oven rack in middle of oven, preheat to 350 degrees.
Butter a 9-inch bundt pan.
With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
Beat in pumpkin and vanilla.
Sift together flour, baking powder and salt, stir in cornmeal.
Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
Do not overwork batter.
In a clean bowl, whip egg whites to soft peaks.
Gently fold whites into batter with spatula until there are no longer any white streaks.
Scrape batter into pan, smooth surface.
Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
Let cool for 20 minutes and then invert cake onto a rack to cool completely.
Dust with powdered sugar if you like.
For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
Boil without stirring for 2 minutes.
Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.
Servings: Serve
Time preparation: 20 min.
Time total: 70 min.