Super-Fluffy Kabocha Squash Chiffon 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.

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. Learn how to make a light and fluffy orange cake. You can have Super-Fluffy Kabocha Squash Chiffon Cake using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Super-Fluffy Kabocha Squash Chiffon Cake

It's 120 grams of Kabocha squash.
It's 60 ml of Milk.
It's 3 of A. Egg yolks.
It's 30 grams of A. Granulated sugar.
You need 4 of B. Egg whites.
Prepare 60 grams of B. Granulated sugar.
Prepare 80 grams of ●Cake flour.
You need 2/3 tsp of ●Baking powder.
It's 2 of shakes ●Cinnamon.
Prepare 1 of Vanilla extract.
It's 40 ml of Vegetable oil.

This orange sponge cake is very easy to make and tastes amazing! It's great for breakfast, served with a cup of coffee or milk. Scoop out the seeds and cut into chunks. It takes only a few minutes to cook cubed kabocha squash.

Super-Fluffy Kabocha Squash Chiffon Cake step by step

Slice the kabocha squash. Microwave to soften..
Press the kabocha through a strainer. Mix in the milk to make smooth..
Add all [A] ingredients into a bowl and mix well. When white and thick, add the kabocha mixture and vanilla extract..
Make a meringue with [B] ingredients. Whip lightly and add 1/3 of the granulated sugar. Mix well. Add the rest of the sugar in two batches. Whip until it forms peaks..
Mix in the vegetable oil into the bowl from Step 3..
Sift the dry ingredients into the bowl..
Add 1/3 of the meringue. Whip from bottom up, and mix while incorporating air..
Now using a rubber spatula, add the rest of the meringue in 2 batches..
Pour the batter into the mold. Smooth out the surface. Bake in 170°C oven for 35 to 40 minutes..
When done, flip it upside-down to cool. After it's cooled down, cover with a bag and let it moisten up..
Remove from mold when it's completely cooled down. Serve..
Here, I sliced the cake and wrapped it individually before forming them into a chiffon shape again..

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. One of my favorite cookbooks, Japanese Cooking by Emi Kazuko has a Kabocha Squash Cake recipe that I have been wanting. Every kind of winter squash of is versatile: try it baked, steamed, pureed into a creamy soup, or added in chunks to a stew, casserole, or winter salad. I'm Nami, a Japanese home cook based in San Francisco.