Makes 3 - 6 inch cakes
Preheat oven 350F.
In a medium bowl sift together flour (200grams), cinnamon(1tsp), nutmeg(1/4tsp), ginger(1/4tsp), cloves(1/8tsp), salt(1/2tsp) and baking powder (1 tsp and 1/2tsp). Set aside.
In a clean bowl, whip egg whites (4), once soft peaks are formed, gradually add 1/2 of the sugar (100grams). Beat until shiny and stiff peaks are formed. Don’t whip it too long though, you want the egg whites to retain moisture. Turn the mixer off at once when stiff peaks are formed.
Scrape the meringue into another bowl. Set aside. Put all the egg yolks (4) into the mixing bowl you just used for making the meringue. It is okay, it doesn’t have to be spotless. Add remaining sugar (100 grams) to the egg yolks. Using same wire whip attachment mix the egg yolks with sugar. First at medium speed and then at high speed. Once your egg yolks have doubled in volume and became pale in color (ribbon stage) add pumpkin puree. Beat till well blended together.
Then gradually add oil (4tbsp), by tablespoon, mixing well after each addition.
then add warm water (4tbsp), by tablespoon, mixing well after each addition. Add vanilla extract (1/2tsp) and beat until combined. Turn off the mixer.
Using fine mesh strainer sift about 1/3 of flour mixture into the egg yolk pumpkin mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold iit in. Continue with rest of the flour and meringue until no flour streaks are visible. Be gentle and don’t over mix. You are looking for a light and airy batter.
Make 2 batches of Swiss Buttercream (link to the recipe in the post and in recipe notes).
Flavor buttercream with Maple Flavoring. Use only several drops, start with 10 drops. Blend in and taste. Add more flavoring if desired. Buttercream can be prepared ahead of time. Store it in the fridge. Let it come to room temperature before using. If necessary whip it again for couple of minutes.
Buttercream can also be frozen for up to 3 months.
Here is my recipe that I use the most : Swiss Meringue Buttercream Recipe
I used concentrate Maple Flavoring. Add several drops to your vanilla Swiss Buttercream and beat it well. Add more flavoring if desired.
Recipe by Hanielas.com