Hi, I am Kate. Today, I will show you a way to prepare kabocha squash chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Kabocha Squash Chiffon Cake Recipe
Kabocha Squash Chiffon Cake is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Kabocha Squash Chiffon Cake is something that I have loved my entire life.
To be with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 4 Whole egg
- Make ready 60 grams Raw cane sugar
- Get 50 ml Milk
- Prepare 2 tbsp Vegetable oil
- Take 80 grams Cake flour
- Make ready 1 net weight 120 grams Kabocha squash
- Take 30 grams Walnut (chopped) or almond
Steps to make Kabocha Squash Chiffon Cake:
- 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℃!
- Sift the cake flour.
- 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.
- 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.
- Add the kabocha squash paste into the bowl from Step 3 and mix. Add milk as well and mix.
- 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.
- 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.
- Add 1/3 of meringue to the egg yolk mixture and mix well using a whisk.
- Put all egg yolk mixture from Step 8 into the bowl of meringue and mix well quickly in a cutting motion.
- Add the skin of the kabocha squash, walnut and mix.
- 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.
- Bake in a 170℃ preheated oven for 35 minutes, and then it is ready.
- When the cake is ready, let it cool upside down until it is completely cool.
- 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 distinctive dish kabocha squash chiffon cake recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
