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Banana & Kabocha Squash Cake Recipe

Banana & Kabocha Squash Cake Recipe
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Serving : 8
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Prepare the ingredients before making Banana & Kabocha Squash Cake in your home. Then, follow these steps below to serve Banana & Kabocha Squash Cake for your family or friends.

Ingredients: Banana & Kabocha Squash Cake

  • 70 grams ○ Kabocha squash (unpeeled)
  • 70 grams ○ Banana
  • 1 tbsp ○ Rum
  • 70 grams ◎ Cake flour
  • 70 grams ◎ Almond flour
  • 1 tsp ◎ Baking powder
  • 2 medium ◆ Egg whites
  • 40 to 45 grams ◆ Raw cane sugar
  • 1 dash ◆ Salt
  • 2 medium ◇ Egg yolks
  • 30 grams ◇ Raw cane sugar
  • 70 grams Melted butter (unsalted)

How to Make Banana & Kabocha Squash Cake

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Banana & Kabocha Squash Cake in your home by yourself.

    Step 1
  • Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily. Mash the kabocha and let it cool. Mash the banana until creamy.
  • Step 2
  • Combine the kabocha, banana, and rum mix into a paste. Sift together the dry ingredients marked with ◎. Melt the butter over a double boiler.
  • Step 3
  • Spread the butter on the mold and either coat with flour or line with parchment paper. Preheat the oven to 170℃.
  • Step 4
  • Put the ingredients marked with ◆ into a bowl, and create a meringue using the hand mixer at high speed. Whip until the cream forms a thick ribbon when the whisk is lifted.
  • Step 5
  • Reduce speed to low and slowly mix around to smooth out the cream.
  • Step 6
  • Add the ingredients marked with ◇ into a bowl and mix until white and thick with a hand mixer. Add the kabocha paste and blend until well incorporated.
  • Step 7
  • Mix in the melted butter and blend thoroughly.
  • Step 8
  • Add the sifted dry ingredients. Mix lightly from the bottom with a rubber spatula, being careful not to knead.
  • Step 9
  • Add the meringue in 3 portions. Fold in carefully so the foam doesn't break down. Add each portion once the mixture is somewhat blended.
  • Step 10
  • The resulting batter should be glazed and fluffy in texture. Pour it into the mold. Tap the mold lightly on counter top and put it into oven.
  • Step 11
  • Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes. Fruit cake mold: 30 to 35 minutes. Muffin mold: 20 to 25 minutes.
  • Step 12
  • The cake is done once a skewer comes out clean. Remove from mold and let cool. If you can, let it rest overnight to let the taste settle.
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