Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kabocha squash chiffon cake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Great recipe for Kabocha Squash Chiffon Cake. I love sweet kuri kabocha and I wanted to make a beautifully colored chiffon cake. If you're using a relatively dry kabocha, the egg yolk mixture might become hard. Great recipe for Halloween Kabocha Squash Chiffon Cake.
Kabocha Squash Chiffon Cake is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Kabocha Squash Chiffon Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have kabocha squash chiffon cake using 7 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Chiffon Cake:
- Get 4 Whole egg
- Take 60 grams Raw cane sugar
- Make ready 50 ml Milk
- Make ready 2 tbsp Vegetable oil
- Make ready 80 grams Cake flour
- Prepare 1 net weight 120 grams Kabocha squash
- Take 30 grams Walnut (chopped) or almond
Mix in the milk to make smooth. Add all [A] ingredients into a bowl and mix well. Place kabocha squash onto a steaming rack, skin-side down, then set the rack inside the pot. Kabocha Squash or Pumpkin Bars with a Hazelnut Shortbread Crust.
Instructions to make Kabocha Squash Chiffon Cake:
- Separate eggs into whites and yolks. Keep each in separate bowls. Roast the walnut in 120℃ for about 5 minutes and let it cool. Preheat the oven to 170℃!
- Sift the cake flour.
- Take out the seeds from the kabocha squash. Wash the kabocha squash well and heat it up in a microwave for 4 minutes. Heat up until you can stick a bamboo skewer through without much pressure. Scrape off the meat inside of the kabocha squash and mash. Chop up the skin.
- Add half of the raw cane sugar to the egg whites and mix well using a whisk until the mixture becomes like mayonnaise. Add vegetable oil little at a time and mix well after each addition.
- Add the kabocha squash paste into the bowl from Step 3 and mix. Add milk as well and mix.
- Add sifted cake flour to the mixture while sifting it once again. Mix using a rubber spatula in a cutting motion! Mix well quickly until the mixture becomes shinny.
- Whip the egg whites using a hand mixer. Add the rest of the raw cane sugar in two to three portions and whip up a stiff meringue.
- Add 1/3 of meringue to the egg yolk mixture and mix well using a whisk.
- Put all egg yolk mixture from Step 8 into the bowl of meringue and mix well quickly in a cutting motion.
- Add the skin of the kabocha squash, walnut and mix.
- Pour all of the batter into the cake pan and lightly tap the cake pan on the work board. Stick a bamboo skewer into the batter and stir to eliminate big air bubbles.
- Bake in a 170℃ preheated oven for 35 minutes, and then it is ready.
- When the cake is ready, let it cool upside down until it is completely cool.
- You can use any kind of nuts, but make sure to roast them before using. It will also be delicious if you sprinkle sliced almonds on the bottom of the cake pan.
- Ready to serve and ENJOY!
Place kabocha squash onto a steaming rack, skin-side down, then set the rack inside the pot. Kabocha Squash or Pumpkin Bars with a Hazelnut Shortbread Crust. Monday mornings are one of my favorite times of the week. Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months. Easy to prepare and only a few ingredients required!
So that is going to wrap this up for this special food kabocha squash chiffon cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
