Before starting to make the cake, we’ll need to prepare a baking pan. I will use a 6-inch ( 15.5 cm) baking ring. I used a piece of parchment paper and foil to cover one side of the ring. Try your best to attach the foil to the ring so that the cake batter doesn’t leak out. If you’re using a regular baking pan or a springform, just cover the bottom of the form with parchment paper.Also, preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl combine the pumpkin puree, canola oil, orange zest and a couple of drops of orange gel food coloring. Using a spatula mix all the ingredients until they are combined well.
In a stand mixer bowl combine the eggs, sugar, salt and vanilla extract. Beat the eggs using the medium-high speed for about 6 to 8 minutes or until they’re light and fluffy.
Add the pumpkin mixture and carefully mix it all together, using a spatula. Sift in the flour and baking powder. Again, mix all the ingredients together using a spatula.
Pour the cake batter into a prepared baking ring. Spread the cake batter evenly, using a spatula. Bake at 350 degrees Fahrenheit for 45-50 minutes. Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry.
Let the cake cool in the baking ring for about 10 minute or so, then using a sharp knife, run the knife between the cake and the baking ring. Take the ring off, invert the cake and carefully take off the parchment paper from the bottom. The cake turned out very beautiful and fragrant.
Let the cake cool completely. After that cover it with plastic wrap and refrigerate for a minimum of 2-4 hours or overnight. Using a cake leveler or a bread knife divide the cake into three layers.