Pumpkin Magic Cake

Step 1: Preheat the oven to 325 degrees F.

Step 2: Butter an 8x8 inch cake pan.

Step 3: Melt butter, and set aside.

Step 4: Whip the egg whites to stiff peaks.

Step 5: Beat the egg yolks and sugar until pale and light, about 5-6 minutes.

Step 6: Mix in the melted butter and water, and combine.

Step 7: Add flour, mixing well to break down any lumps.

Step 8: Beat in the milk and vanilla.

Step 9: Add the pumpkin and pumpkin spice, and whisk until smooth.

Step 10: Slowly add the egg whites half at a time, whisking gently until smooth.

Step 11: Pour the batter into the prepared pan.

Step 12: Set the pan on a baking tray, and bake for about 45-50 minutes.

Step 13: The top will still be a little jiggly but will set upon cooling.

Step 14: Cool completely before slicing into squares.

Step 15: Dust with some more confectionary sugar, before serving.

Note: The cake will slice better after being in the refrigerator. It is also best served at room temperature. (That's what the recipe says, but I like mine better cold, out of the refrigerator. I omit the confectionary sugar on top, and instead add a dollop of whipped cream on mine)