Hi, I’m Kate. Today, I’m gonna show you how to prepare banana & kabocha squash cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Banana & Kabocha Squash Cake Recipe
Banana & Kabocha Squash Cake is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Banana & Kabocha Squash Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have banana & kabocha squash cake using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Banana & Kabocha Squash Cake:
- Make ready 70 grams ○ Kabocha squash (unpeeled)
- Get 70 grams ○ Banana
- Make ready 1 tbsp ○
- Make ready 70 grams ◎ Cake flour
- Prepare 70 grams ◎ Almond flour
- Get 1 tsp ◎ Baking powder
- Prepare 2 medium ◆ Egg whites
- Prepare 40 to 45 grams ◆ Raw cane sugar
- Make ready 1 dash ◆ Salt
- Take 2 medium ◇ Egg yolks
- Get 30 grams ◇ Raw cane sugar
- Take 70 grams Melted butter (unsalted)
Steps to make Banana & Kabocha Squash Cake:
- Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily. Mash the kabocha and let it cool. Mash the banana until creamy.
- Combine the kabocha, banana, and mix into a paste. Sift together the dry ingredients marked with ◎. Melt the butter over a double boiler.
- Spread the butter on the mold and either coat with flour or line with parchment paper. Preheat the oven to 170℃.
- Put the ingredients marked with ◆ into a bowl, and create a meringue using the hand mixer at high speed. Whip until the cream forms a thick ribbon when the whisk is lifted.
- Reduce speed to low and slowly mix around to smooth out the cream.
- Add the ingredients marked with ◇ into a bowl and mix until white and thick with a hand mixer. Add the kabocha paste and blend until well incorporated.
- Mix in the melted butter and blend thoroughly.
- Add the sifted dry ingredients. Mix lightly from the bottom with a rubber spatula, being careful not to knead.
- Add the meringue in 3 portions. Fold in carefully so the foam doesn’t break down. Add each portion once the mixture is somewhat blended.
- The resulting batter should be glazed and fluffy in texture. Pour it into the mold. Tap the mold lightly on counter top and put it into oven.
- Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes. Fruit cake mold: 30 to 35 minutes. Muffin mold: 20 to 25 minutes.
- The cake is done once a skewer comes out clean. Remove from mold and let cool. If you can, let it rest overnight to let the taste settle.
So that is going to wrap this up for this distinctive dish banana & kabocha squash cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
