Recipe: Tasty Super-Fluffy Kabocha Squash Chiffon Cake

Super-Fluffy Kabocha Squash Chiffon Cake. Great recipe for Fluffy Kabocha Squash Chiffon Cake. It was too much of a bother to strain the kabocha and mix with a hand mixer. It turned into a chiffon with the delicious texture of kabocha.

Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal. Kabocha squash have different amounts of moisture. If you're using a relatively dry kabocha, the egg yolk mixture might become hard. You can have Super-Fluffy Kabocha Squash Chiffon Cake using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Super-Fluffy Kabocha Squash Chiffon Cake

1. You need 120 grams of Kabocha squash.
2. It's 60 ml of Milk.
3. Prepare 3 of A. Egg yolks.
4. You need 30 grams of A. Granulated sugar.
5. Prepare 4 of B. Egg whites.
6. It's 60 grams of B. Granulated sugar.
7. It's 80 grams of ●Cake flour.
8. Prepare 2/3 tsp of ●Baking powder.
9. It's 2 of shakes ●Cinnamon.
10. You need 1 of Vanilla extract.
11. It's 40 ml of Vegetable oil.

Grease the chiffon cake pan with butter. Combine the dry ingredients (★)and mix together with a whisk. Add dry yeast, Milk, and water, and Mix. Fluffy Kabocha Squash Chiffon Cake Recipe by cookpad.japan.

Super-Fluffy Kabocha Squash Chiffon Cake instructions

1. Slice the kabocha squash. Microwave to soften..
2. Press the kabocha through a strainer. Mix in the milk to make smooth..
3. Add all [A] ingredients into a bowl and mix well. When white and thick, add the kabocha mixture and vanilla extract..
4. Make a meringue with [B] ingredients. Whip lightly and add 1/3 of the granulated sugar. Mix well. Add the rest of the sugar in two batches. Whip until it forms peaks..
5. Mix in the vegetable oil into the bowl from Step 3..
6. Sift the dry ingredients into the bowl..
7. Add 1/3 of the meringue. Whip from bottom up, and mix while incorporating air..
8. Now using a rubber spatula, add the rest of the meringue in 2 batches..
9. Pour the batter into the mold. Smooth out the surface. Bake in 170°C oven for 35 to 40 minutes..
10. When done, flip it upside-down to cool. After it's cooled down, cover with a bag and let it moisten up..
11. Remove from mold when it's completely cooled down. Serve..
12. Here, I sliced the cake and wrapped it individually before forming them into a chiffon shape again..

The best place to find and share home cooked recipes. Food Recipes Cooking Recipes Matcha Cake Kabocha Squash Cooking Chiffon Cake Different Cakes Angel Food. Kabocha Mont Blanc Chiffon Cake instructions. Add the sugar to the heavy cream and whip together. Top the kabocha chiffon cake with the mixture.