How to Prepare Delicious Chiffon-Style Kabocha Squash Cake

Chiffon-Style Kabocha Squash Cake. Great recipe for Kabocha Squash Chiffon Cake. I love sweet kuri kabocha and I wanted to make a beautifully colored chiffon cake. This is a rich and sweet kabocha recipe.

Kabocha squash have different amounts of moisture. If you're using a relatively dry kabocha, the egg yolk mixture might become hard. Puree the squash in a food processor or with a handheld blender thingy. You can cook Chiffon-Style Kabocha Squash Cake using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chiffon-Style Kabocha Squash Cake

1. It's 140 grams of Kabocha squash.
2. You need 20 ml of Heavy cream.
3. You need 30 ml of Vegetable oil.
4. Prepare 1 pinch of Salt.
5. Prepare 3 of Eggs.
6. You need 65 grams of Sugar.
7. You need 75 grams of Cake flour.
8. Prepare 1 tbsp of Rum.

Great recipe for Kabocha Squash & Chocolate Pound Cake. It's almost Halloween, so I decided to bake a pound cake with kabocha squash. It's easy so there really aren't any hints to share! This butternut squash cake recipe is chock full of nutritious squash, natural sweeteners, and delicious flavor.

Chiffon-Style Kabocha Squash Cake step by step

1. Microwave the squash to soften it. Use a masher to crush it. Add the heavy cream, vegetable oil, and salt and use a whisk to mix well..
2. Whip the egg well, while adding the sugar in 3 parts (mix together. It should be a ribbon-like meringue that leaves trails when the whisk is lifted)..
3. Add 1/3 of Step 2 to Step 1 and use a whisk to mix well. Add the flour and use a rubber spatula to mix, careful to avoid clumping..
4. Add the remaining meringue and rum to Step 3, and mix with the rubber spatula using a scooping motion from the bottom. Pour the batter into the pan and bake in the preheated oven at 170°C for 30 minutes..
5. Once it's finished baking allow to cool, wrap, and then chill in the refrigerator..
6. And it's complete! This time I topped it with vanilla ice cream..

You'll be making this lovely cake with naturally sweetened cream cheese frosting on a regular basis for your family! It is basically a squash spice cake with cream cheese frosting, let's be honest. Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter squashes. Once cooked, the tough skin softens and is edible. It is widely used in tempura in Japan, but is also great pureed.