Recipe: Tasty Chiffon-Style Kabocha Squash Cake

Chiffon-Style Kabocha Squash Cake. 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.

It takes only a few minutes to cook cubed kabocha squash. It is delicious simply simmered in dashi, soy sauce, mirin, and sugar. This Simmered Kabocha Squash makes a wonderful side dish and is a great addition to the bento box. You can cook Chiffon-Style Kabocha Squash Cake using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chiffon-Style Kabocha Squash Cake

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

One of my favorite cookbooks, Japanese Cooking by Emi Kazuko has a Kabocha Squash Cake recipe that I have been wanting. 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.

Chiffon-Style Kabocha Squash Cake instructions

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..

Recipe by Blue poppy Mix flour, baking powder, and salt together in a bowl. Mix in honey, milk, oil, and egg until batter is smooth. 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.