Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, halloween kabocha squash chiffon cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Halloween Kabocha Squash Chiffon Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Halloween Kabocha Squash Chiffon Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free!
To get started with this particular recipe, we must prepare a few ingredients. You can cook halloween kabocha squash chiffon cake using 10 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Halloween Kabocha Squash Chiffon Cake:
- Get 3 Egg yolks
- Prepare 40 grams Sugar
- Get 35 grams Vegetable oil
- Prepare 40 grams Milk
- Get 120 grams Kabocha squash
- Take 4 Egg white
- Prepare 40 grams Sugar
- Make ready 70 grams Cake flour
- Take 3 grams Baking powder
- Get 4 grams Cornstarch
Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. If not, let us introduce you. This steamed Japanese squash cake is made with kabocha squash and served traditionally at tea time as a sweet treat.
Instructions to make Halloween Kabocha Squash Chiffon Cake:
- Divide the yolks and whites. Chill the egg whites until you need them.
- Sift the cake flour, baking powder and cornstarch together.
- Cut the kabocha squash into bite sized pieces, and steam in a steamer or microwave until tender.
- Mash the kabocha squash while still hot.
- Put the egg whites in a bowl and mix until it turns watery. Add half the sugar and whip with a hand mixer to make the meringue.
- When the meringue is thick and forms soft peaks, add the rest of the sugar and beat.
- When it forms stiff peaks as in the photo, it's ok. Chill in the refrigerator.
- Put the egg yolks in another bowl, add the sugar and mix.
- Beat until the yolks turn pale and forms a thick ribbon.
- Add the vegetable oil and milk, then mix well.
- Add the mashed kabocha squash from Step 4.
- Sift the flours again, right into the bowl.
- Blend with the hand mixer until the batter is no longer floury.
- Add 1/3 of the meringue from Step 7 to the batter, and mix with the hand blender.
- When it is blended, add 1/2 of the remaining meringue. Use a rubber spatula this time, and a cut-and-fold motion to mix.
- Lastly add the batter to the bowl containing the meringue. Mix gently to maintain the airy texture of the meringue.
- When it's evenly mixed, pour the batter into the cake pan. Drop the filled cake pan 2 to 3 times onto the counter top to eliminate air bubbles.
- Bake in a preheated 340°F/170°C oven for 40 minutes. If it looks like the surface is becoming burned, cover it with foil.
- Cool upside down on a bottle or mug and it's done.
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. Choose kabocha that has a firm, deep-colored green rind. Kabocha squash has the richest color, thickest peel and deepest flavor. Acorn squash is also best for baking.
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