A light, airy chiffon torte infused with warm pumpkin spice and a hint of citrus, topped by a glossy cloud of maple-scented meringue. The crumb is delicate and moist from pumpkin puree, while the meringue adds a sweet, pillowy contrast and a crisp browned surface when torched. Flavors are balanced—gentle cinnamon and nutmeg warmth against the maple-sweet top—yielding a refined autumn dessert. Serve slices at holiday dinners, fall gatherings, or with afternoon tea and coffee for a festive yet elegant finish.
Ingredients
- Cake flour (1 1/2 cups)
- Granulated sugar (3/4 cup for cake + 1/4 cup for meringue)
- Baking powder (1 1/2 tsp)
- Ground cinnamon (1 1/2 tsp)
- Ground nutmeg (1/4 tsp)
- Ground cloves (1/8 tsp)
- Salt (1/2 tsp)
- Pumpkin puree (1 cup)
- Vegetable oil (1/3 cup)
- Egg yolks (4 large)
- Vanilla extract (1 tsp)
- Fresh lemon zest (1 tsp, optional)
- Egg whites (5 large)
- Cream of tartar (1/4 tsp)
- Pure maple syrup (1/2 cup)
- Toasted pepitas or chopped toasted pecans (1/4 cup) for garnish
- Pinch of ground cinnamon or extra for dusting
- Butter or oil for greasing the pan
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan or chiffon pan and line the bottom with parchment.
- In a large bowl whisk together cake flour, 3/4 cup granulated sugar, baking powder, cinnamon, nutmeg, cloves, and salt until evenly combined.
- In a separate bowl whisk pumpkin puree, vegetable oil, egg yolks, vanilla extract, and lemon zest until smooth. Stir the wet mixture into the dry ingredients until just combined; do not overmix.
- In a clean heatproof bowl set over a pot of simmering water, combine the 5 egg whites and cream of tartar and warm gently, whisking until frothy. Remove from heat and whip with a mixer on medium-high speed, gradually adding the remaining 1/4 cup granulated sugar, until glossy stiff peaks form.
- Fold one-third of the whipped egg whites into the pumpkin batter to lighten it, then gently fold in the remaining whites in two additions, keeping as much air as possible.
- Pour the batter into the prepared pan, smooth the top, and bake for 28–35 minutes, or until the top is golden and a toothpick inserted near the center comes out clean. Avoid overbaking to keep the cake tender.
- Invert the pan to cool (if using a chiffon pan) or cool on a wire rack until room temperature. Release the pan and transfer the cake to a serving plate once cooled.
- To make the maple meringue: place egg whites, 1/4 cup granulated sugar, and maple syrup in a heatproof bowl over simmering water and whisk constantly until the sugar dissolves and the mixture is warm to the touch. Remove from heat and whip with a mixer until the meringue is thick, glossy, and holds stiff peaks.
- Spoon or pipe the maple meringue over the cooled torte, creating swirls. Use a kitchen torch to carefully brown the meringue surface, or place briefly under a hot broiler for 20–40 seconds—watch closely to avoid burning. Garnish with toasted pepitas or nuts and a light dusting of cinnamon. Serve immediately.
Tips or Variations
Make the cake a day ahead and keep wrapped; prepare the maple meringue just before serving for best texture.
For a make-ahead alternative, replace the meringue with lightly sweetened whipped cream mixed with a tablespoon of maple syrup and chill until serving.
