Pumpkin-Walnut Cake

Preheat the oven to fan 150 °C (conventional 175 °C) and grease a 26 cm springform pan.

Separate the eggs and put the egg whites into a clean, fat-free bowl.

Beat the egg whites with a pinch of salt until stiff and set aside until needed.

Beat the egg yolks with sugar, vanilla sugar and oil until the mixture becomes lighter and creamy.

Stir the coarsely grated pumpkin and the coarsely chopped walnuts into the egg-yolk mixture.

Mix the flour, baking powder and cinnamon in a bowl and then add to the egg–pumpkin mixture.

Gently fold the beaten egg whites in 2–3 portions, until no white streaks remain.

Pour the batter into the greased springform pan and smooth the surface.

Bake in the preheated oven for about 60 minutes.

Let the cake rest in the pan for about 10 minutes, then release it from the pan and cool completely on a wire rack.