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1
Position oven rack in middle of oven, preheat to 350 degrees.
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2
Butter a 9-inch bundt pan.
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3
With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
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4
One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
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5
Beat in pumpkin and vanilla.
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6
Sift together flour, baking powder and salt, stir in cornmeal.
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7
Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
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8
Do not overwork batter.
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9
In a clean bowl, whip egg whites to soft peaks.
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10
Gently fold whites into batter with spatula until there are no longer any white streaks.
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11
Scrape batter into pan, smooth surface.
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12
Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
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13
Let cool for 20 minutes and then invert cake onto a rack to cool completely.
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14
Dust with powdered sugar if you like.
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15
For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
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16
Boil without stirring for 2 minutes.
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17
Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.
