Easiest Way to Cook Delicious Light and Moist! Kabocha Cake

Light and Moist! Kabocha Cake. The cake was tender, moist, and lightly sweetened. The raisins gave it added sweetness and the walnuts provided the crunch and texture. You do need a sushi mat or a kitchen towel to help roll the squash mixture into a log.

It's so light and easy to eat. Adjust the amount of sugar depending on the sweetness of the kabocha squash and cooked beans. (I use home-cooked beans, which are not so sweet.) If you put the cake in a vinyl bag after baking, it will become even mo. Great recipe for Moist Kabocha Squash Cake. You can have Light and Moist! Kabocha Cake using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Light and Moist! Kabocha Cake

1. It's 100 grams of ●Cake flour.
2. You need 1/2 tsp of ●Baking powder.
3. You need 1/2 tsp of ●Cinnamon.
4. Prepare 100 grams of Unsalted butter.
5. You need 90 grams of Granulated sugar.
6. You need 2 of Eggs (L).
7. It's 120 grams of Mashed kabocha squash.
8. It's 1 tbsp of Heavy cream.
9. You need 40 grams of Red grapes (or raisins).
10. You need 1 dash of Rum essence or rum (optional).
11. You need of Toppings:.
12. Prepare 1 of powdered sugar + egg white Icing.
13. Prepare 1 of optional Kabocha seeds.
14. Prepare 1 of optional Silver dragées.

I wanted to eat moist kabocha squash cake, so I decided to make one for a food fair. -Try inserting a bamboo skewer to check for doneness. Cut into medium sized chunks as shown in the photo. Great recipe for Light and Moist Matcha Sponge Cake. After making my milk and chocolate sponge cakes, I wanted to make a matcha sponge cake too!

Light and Moist! Kabocha Cake instructions

1. Bring the butter and eggs to room temperature. Mix the ● ingredients together and sift 3 times..
2. Put the butter in a bowl, and mix with a handheld mixer on the low-speed setting until white and creamy (you can use a whisk too)..
3. Add the granulated sugar in 3 batches. Beat the butter and sugar with the hand mixer on low speed until fluffy..
4. Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed..
5. Add the mashed kabocha squash and heavy cream, and keep mixing..
6. When everything is well mixed, add the ● ingredients all at once. Mix it in with a rubber spatula using a cut-and-fold motion. Don't overwork the batter!.
7. Just before the batter loses its flouriness, add the red grapes (or raisins) and rum (or rum essence), and mix until the batter is not floury anymore and turns glossy..
8. Divide the batter between the 4 molds. Bake in a preheated 360F/180C oven for 20 minutes. They are done if a bamboo skewer inserted in the middle comes out clean..
9. While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing. Drizzle the icing over the cakes while they're still warm..
10. Decorate the cakes before the icing hardens with kabocha seeds and silver dragées, and they're done! You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute..
11. The cakes are so soft and moist! The raisins and the hint of cinnamon are keys to their wonderful flavor..
12. How about wrapping them like this to give as gifts? The recipients are sure to be happy!.

Moist Chocolate Cake This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania This light, fluffy, and moist vanilla cake is delicious left just as is and shared with family and friends for dessert. Click Play to See This Fluffy Vanilla Cake Recipe Come Together.