Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, kabocha squash chiffon cake. One of my favorites food recipes. 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 current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Kabocha Squash Chiffon Cake is something which I have loved my whole life.
To begin with this recipe, we have to 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:
- Prepare Whole egg
- Prepare Raw cane sugar
- Prepare Milk
- Get Vegetable oil
- Make ready Cake flour
- Get net weight 120 grams Kabocha squash
- Get Walnut (chopped) or almond
It might not be the prettiest, but it sure is the tastiest. And even though this curry tastes decadently creamy, it. Cut squash in half; scoop out and discard seeds. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing.
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.
It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even. Hokkaido chiffon cupcakes are the rage over the past few years and I can understand why - pillowy soft sponge cakes filled with a generous amount While browsing through my extensive collection of chiffon cake recipes, I saw a pandan chiffon recipe that I bookmarked from Doreen's place (My Little. Our NEW Seasonal launch: Japanese Kabocha Pumpkin Mini LAVA Chiffon Cake w/ Matcha.
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