Kabocha Squash Chiffon Cake
Kabocha Squash Chiffon Cake

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kabocha squash chiffon cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Chiffon Cake is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Kabocha Squash Chiffon Cake is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook kabocha squash chiffon cake using 7 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Chiffon Cake:
  1. Make ready 4 Whole egg
  2. Make ready 60 grams Raw cane sugar
  3. Prepare 50 ml Milk
  4. Get 2 tbsp Vegetable oil
  5. Get 80 grams Cake flour
  6. Get 1 net weight 120 grams Kabocha squash
  7. Prepare 30 grams Walnut (chopped) or almond
Steps to make Kabocha Squash Chiffon Cake:
  1. 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℃!
  2. Sift the cake flour.
  3. 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.
  4. 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.
  5. Add the kabocha squash paste into the bowl from Step 3 and mix. Add milk as well and mix.
  6. 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.
  7. 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.
  8. Add 1/3 of meringue to the egg yolk mixture and mix well using a whisk.
  9. Put all egg yolk mixture from Step 8 into the bowl of meringue and mix well quickly in a cutting motion.
  10. Add the skin of the kabocha squash, walnut and mix.
  11. 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.
  12. Bake in a 170℃ preheated oven for 35 minutes, and then it is ready.
  13. When the cake is ready, let it cool upside down until it is completely cool.
  14. 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.
  15. Ready to serve and ENJOY!

So that’s going to wrap it up with this exceptional food kabocha squash chiffon cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!