Pumpkin Pie Magic Cake

Directions

1. 1
   Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
2. 2
   Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
3. 3
   Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
4. 4
   Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
5. 5
   Add the melted butter and whisk for 1 minute.
6. 6
   Add flour and mix on slow to incorporate.
7. 7
   Then add the evaporated milk in slowly to the mixture mixing.
8. 8
   Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
9. 9
   Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.