Pumpkin tender cake: moist and creamy, you will love it!

INGREDIENTS
125g (½ cup) sugar
125g (½ cup) melted butter
3 egg yolks
a pinch of salt
1 tsp vanilla extract
250g (1 ¼ cup) pumpkin puree
60g (½ cup) cornstarch
3 egg whites

METHOD
1. Whisk sugar with melted butter. Add a pinch of salt, vanilla, and pumpkin puree. Beat with a hand mixer until smooth and creamy. Add 3 egg yolks and incorporate them using a hand mixer. Whisk in cornstarch.
2. In a separate bowl beat egg whites until stiff peaks form.
3. Fold egg whites into the pumpkin batter and pour the fluffy mixture into a 16 cm round baking pan.
4. Bake at 160°C/320°F for 45 minutes. Let cool down then serve.
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