Hello, I’m Clara. Today, I will show you a way to prepare super-fluffy kabocha squash chiffon cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Super-Fluffy Kabocha Squash Chiffon Cake Recipe
Super-Fluffy Kabocha Squash Chiffon Cake is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Super-Fluffy Kabocha Squash Chiffon Cake is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook super-fluffy kabocha squash chiffon cake using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Super-Fluffy Kabocha Squash Chiffon Cake:
- Make ready 120 grams Kabocha squash
- Prepare 60 ml Milk
- Make ready 3 A. Egg yolks
- Get 30 grams A. Granulated sugar
- Make ready 4 B. Egg whites
- Prepare 60 grams B. Granulated sugar
- Take 80 grams ●Cake flour
- Make ready 2/3 tsp ●Baking powder
- Prepare 2 shakes ●Cinnamon
- Make ready 1 Vanilla extract
- Get 40 ml Vegetable oil
Steps to make Super-Fluffy Kabocha Squash Chiffon Cake:
- 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.
So that’s going to wrap it up for this distinctive dish super-fluffy kabocha squash chiffon cake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
