Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fluffy kabocha squash chiffon cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Fluffy Kabocha Squash Chiffon Cake is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Fluffy Kabocha Squash Chiffon Cake is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have fluffy kabocha squash chiffon cake using 10 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Fluffy Kabocha Squash Chiffon Cake:
- Prepare ☆Cake flour
- Take ☆Baking powder
- Make ready ☆Salt
- Prepare Egg yolk
- Get Egg white
- Make ready Granulated sugar (or caster sugar)
- Prepare Vegetable oil
- Get Milk
- Make ready Rum
- Make ready Kabocha squash (net weight)
Instructions to make Fluffy Kabocha Squash Chiffon Cake:
- Remove the skin and seeds from the kabocha squash, and microwave. You can leave the skin on if you prefer.
- Mash up the kabocha while it is still hot. It is ok if there are lumps! Please mash it up until there are no lumps for those of you that prefer it smooth.
- Measure out all of the ingredients while the kabocha squash is cooling. Sift the ☆ powdered ingredients. Preheat the oven to 170°C.
- Add in half of the sugar to the egg whites and beat. It will become difficult to mix if you over whip it, so it is best if it dangles like shown in the photo.
- Add in the remaining sugar to the egg yolks, and whip until it turns white and thick. You can use the hand mixer with the egg white still on it.
- Add vegetable oil, milk, and rum to the whisked egg yolks, and mix. After it has mixed nicely, add in the kabocha squash and mix some more.
- Add in the sifted powders, and mix with a rubber spatula etc.
- Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue.
- Add step 8 to the middle of the meringue bowl. Roughly mix so as not to mess up the meringue.
- The batter is done. It turns into a batter with the texture of kabocha chunks.
- Pour the batter into the mold, and hit the bottom of the mold 2-3 times to remove the air. Bake at 170°C for 30-35 minutes.
- It is done if you poke it with a toothpick and it comes out clean. Flip it upside down on top of a wine bottle etc., let cool completely, and remove from the mold.
- If you are making snacks for the kids or do not like rum, please increase the amount of milk without adding in rum. Adjust the amount of sugar according to the sweetness of the kabocha.
So that is going to wrap it up with this exceptional food fluffy kabocha squash chiffon cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
