Recipe: Yummy Fluffy Kabocha Squash Chiffon Cake

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.

I love sweet kuri kabocha and I wanted to make a beautifully colored chiffon cake. This is a rich and sweet kabocha recipe. Recipe by Blue poppy Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal. You can cook Fluffy Kabocha Squash Chiffon Cake using 10 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Fluffy Kabocha Squash Chiffon Cake

1. You need 80 grams of ☆Cake flour.
2. Prepare 1 1/2 tsp of ☆Baking powder.
3. You need 1 dash of ☆Salt.
4. You need 3 of Egg yolk.
5. It's 4 of Egg white.
6. It's 70 grams of Granulated sugar (or caster sugar).
7. You need 50 ml of Vegetable oil.
8. You need 50 ml of Milk.
9. Prepare 1 tbsp of Rum.
10. It's 180 grams of Kabocha squash (net weight).

Kabocha squash have different amounts of moisture. If you're using a relatively dry kabocha, the egg yolk mixture might become hard. Fluffy Kabocha Squash Chiffon Cake Recipe by cookpad.japan. The best place to find and share home cooked recipes.

Fluffy Kabocha Squash Chiffon Cake instructions

1. Remove the skin and seeds from the kabocha squash, and microwave. You can leave the skin on if you prefer..
2. Mash up the kabocha while it is still hot. It is ok if there are lumps! Please mash it up until there are no lumps for those of you that prefer it smooth..
3. Measure out all of the ingredients while the kabocha squash is cooling. Sift the ☆ powdered ingredients. Preheat the oven to 170°C..
4. Add in half of the sugar to the egg whites and beat. It will become difficult to mix if you over whip it, so it is best if it dangles like shown in the photo..
5. Add in the remaining sugar to the egg yolks, and whip until it turns white and thick. You can use the hand mixer with the egg white still on it..
6. Add vegetable oil, milk, and rum to the whisked egg yolks, and mix. After it has mixed nicely, add in the kabocha squash and mix some more..
7. Add in the sifted powders, and mix with a rubber spatula etc..
8. Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue..
9. Add step 8 to the middle of the meringue bowl. Roughly mix so as not to mess up the meringue..
10. The batter is done. It turns into a batter with the texture of kabocha chunks..
11. Pour the batter into the mold, and hit the bottom of the mold 2-3 times to remove the air. Bake at 170°C for 30-35 minutes..
12. It is done if you poke it with a toothpick and it comes out clean. Flip it upside down on top of a wine bottle etc., let cool completely, and remove from the mold..
13. If you are making snacks for the kids or do not like rum, please increase the amount of milk without adding in rum. Adjust the amount of sugar according to the sweetness of the kabocha..

Food Recipes Cooking Recipes Matcha Cake Kabocha Squash Cooking Chiffon Cake Different Cakes Angel Food. 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. It turned into a chiffon with the delicious texture of kabocha.