Kabocha Squash Chiffon Cake
Kabocha Squash Chiffon Cake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, kabocha squash chiffon cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Kabocha Squash Chiffon Cake is one of the most well liked of recent viral meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Kabocha Squash Chiffon Cake is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook kabocha squash chiffon cake using 7 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Chiffon Cake:
  1. Make ready 4 Whole egg
  2. Get 60 grams Raw cane sugar
  3. Prepare 50 ml Milk
  4. Make ready 2 tbsp Vegetable oil
  5. Make ready 80 grams Cake flour
  6. Prepare 1 net weight 120 grams Kabocha squash
  7. Take 30 grams Walnut (chopped) or almond
Step by Step to make Kabocha Squash Chiffon Cake:
  1. Separate eggs into whites and yolks. Keep each in separate bowls. Roast the walnut in 120℃ for about 5 minutes and let it cool. Preheat the oven to 170℃!
  2. Sift the cake flour.
  3. Take out the seeds from the kabocha squash. Wash the kabocha squash well and heat it up in a microwave for 4 minutes. Heat up until you can stick a bamboo skewer through without much pressure. Scrape off the meat inside of the kabocha squash and mash. Chop up the skin.
  4. Add half of the raw cane sugar to the egg whites and mix well using a whisk until the mixture becomes like mayonnaise. Add vegetable oil little at a time and mix well after each addition.
  5. Add the kabocha squash paste into the bowl from Step 3 and mix. Add milk as well and mix.
  6. Add sifted cake flour to the mixture while sifting it once again. Mix using a rubber spatula in a cutting motion! Mix well quickly until the mixture becomes shinny.
  7. Whip the egg whites using a hand mixer. Add the rest of the raw cane sugar in two to three portions and whip up a stiff meringue.
  8. Add 1/3 of meringue to the egg yolk mixture and mix well using a whisk.
  9. Put all egg yolk mixture from Step 8 into the bowl of meringue and mix well quickly in a cutting motion.
  10. Add the skin of the kabocha squash, walnut and mix.
  11. Pour all of the batter into the cake pan and lightly tap the cake pan on the work board. Stick a bamboo skewer into the batter and stir to eliminate big air bubbles.
  12. Bake in a 170℃ preheated oven for 35 minutes, and then it is ready.
  13. When the cake is ready, let it cool upside down until it is completely cool.
  14. You can use any kind of nuts, but make sure to roast them before using. It will also be delicious if you sprinkle sliced almonds on the bottom of the cake pan.

So that’s going to wrap this up with this special food kabocha squash chiffon cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this site on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to kabocha squash chiffon cake cooking. Go on get cooking!