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.

If you keep mashed or puréed kabocha squash on hand, then you can make this easily. 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. You can have Fluffy Kabocha Squash Chiffon Cake using 10 ingredients and 13 steps. Here is how you cook that.

Ingredients of Fluffy Kabocha Squash Chiffon Cake

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

If you're using a relatively dry kabocha, the egg yolk mixture might become hard. This cake was inspired by the moistness of cotton cakes and the sponginess of chiffon cakes. It uses similar ingredients to a chiffon. Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy.

Fluffy Kabocha Squash Chiffon Cake step by step

Remove the skin and seeds from the kabocha squash, and microwave. You can leave the skin on if you prefer..
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..
Measure out all of the ingredients while the kabocha squash is cooling. Sift the ☆ powdered ingredients. Preheat the oven to 170°C..
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..
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..
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..
Add in the sifted powders, and mix with a rubber spatula etc..
Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue..
Add step 8 to the middle of the meringue bowl. Roughly mix so as not to mess up the meringue..
The batter is done. It turns into a batter with the texture of kabocha chunks..
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..
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..
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..

The following is true about this cake: It's the fourth gluten-free cake I've ever made. It's the first time I've ever made Chai Caramel; It's the best use of kabocha squash ever. It was inspired by the cookbook, Baking with Less Sugar ^ About that… Kabocha squash is one of my favorite squashes. I cannot resist bringing one home whenever I see it at the grocery stores. It is a sweet squash with a light and fluffy texture.