Delight in the flavors of fall with this Pumpkin and White Chocolate Soufflé Cake—light, airy, and gently spiced, with a creamy touch of white chocolate. A perfect autumn dessert for any occasion.
10 Preheat the oven to 300℉
6 Pour water into a shallow oven-safe pan and position it on the bottom rack of the oven.
5 Apply nonstick spray to a 10-inch springform pan.
7 Place parchment paper on the bottom of the pan and apply another layer of nonstick spray.
1 In a bowl of a stand mixer fitted with a whisk attachment, beat eggs, vanilla extract, and sugar at high speed until the mixture should become stiff and light in color, about 10 minutes.
2 Meanwhile, in a medium pan, melt the butter and white chocolate over low heat, stirring until all melted. Add pumpkin, cinnamon, ginger, nutmeg, and salt. Stir to combine well.
3 Add pumpkin mixture to egg mixture and whisk together quickly and thoroughly. Pour mixture into prepared pan. Bake for 1 hour. Remove from the oven and let cool completely.
8 Cover with aluminum foil and refrigerate for at least 4 hours.
4 Before serving, remove from pan and sprinkle with confectioner’s sugar, if desired.
9 Store in an airtight container in the refrigerator for a maximum of 3 days.
