Preheat oven to 177 C/ 350 F and position the rack in the middle of the oven. Spray bundt cake with cooking spray or butter and dust with flour. Set aside.
In a medium bowl, combine dry ingredients; flour, baking powder, salt. Give a quick stir and set aside.
Separate egg yolks from egg whites. In a large bowl of stand mixer, with paddle attachment mix egg yolks with brown sugar on high speed for 5 - 8 minutes. Reserve egg whites for later.
Reduce the speed to low and add vanilla extract and heavy cream, spoon by spoon. Now start adding slowly spoon by spoon dry ingredients. Mix on low-medium speed, until well combined.
In another large bowl with whisk attachment, whisk egg white until stiff peaks. With spatula slowly incorporate egg whites into the batter. Separate the batter in half-and-half. Use the previous bowl for egg whites.
The first half of the batter will stay white, so you can already pour it inside the bundt cake pan. Add to the second batter 5 tbsp of pumpkin purée and lightly incorporate with spatula. Add some orange food colouring, if you desire deep orange colour. Incorporate gently into the batter.
Pour the second batter over the white batter in the bundt pan and bake 45 to 50 minutes. Insert a toothpick at the end of the baking, to make sure, the batter is well baked.
Remove the bundt cake pan from the oven and let cool for 10 minutes. Invert the cake into the cooling rack and glaze it with lemon cream cheese glaze.