Kabocha Squash Chiffon Cake
Kabocha Squash Chiffon Cake

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kabocha squash chiffon cake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin. This Spiced Kabocha Squash And Olive Oil Cake With Olive Oil Glaze And Toasted Pumpkin Seeds recipe is featured in the Pumpkin, Squash, and Sweet Potato Desserts feed along with many more.

Kabocha Squash Chiffon Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Kabocha Squash Chiffon Cake is something which I have loved my entire life.

To begin with this recipe, we must first 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. Take 4 Whole egg
  2. Take 60 grams Raw cane sugar
  3. Get 50 ml Milk
  4. Make ready 2 tbsp Vegetable oil
  5. Prepare 80 grams Cake flour
  6. Get 1 net weight 120 grams Kabocha squash
  7. Take 30 grams Walnut (chopped) or almond

We love it because it's so versatile, and it holds up well to various preparation techniques. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. When picking out the perfect kabocha squash, the two most important factors to consider are color and weight. It might not be the prettiest, but it sure is the tastiest.

Instructions 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.

Find Kabocha Squash ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Break out of your butternut squash rut and give kabocha (a.k.a. Honey-roasted kabocha gets an encore presentation in the following recipe. Kabocha is much sweeter than pumpkin, and because the leftovers have already been sweetened and flavored with honey and ginger, this recipe uses less sugar and spice than most pumpkin pie recipes. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.

So that’s going to wrap it up for this exceptional food kabocha squash chiffon cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!