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Chiffon-style Kabocha Squash Cake Recipe

Chiffon-Style Kabocha Squash Cake Recipe
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Serving : 6
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Prepare the ingredients before making Chiffon-Style Kabocha Squash Cake in your home. Then, follow these steps below to serve Chiffon-Style Kabocha Squash Cake for your family or friends.

Ingredients: Chiffon-Style Kabocha Squash Cake

  • 140 grams Kabocha squash
  • 20 ml Heavy cream
  • 30 ml Vegetable oil
  • 1 pinch Salt
  • 3 Eggs
  • 65 grams Sugar
  • 75 grams Cake flour
  • 1 tbsp Rum

How to Make Chiffon-Style Kabocha Squash Cake

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Chiffon-Style Kabocha Squash Cake in your home by yourself.

    Step 1
  • Microwave the squash to soften it. Use a masher to crush it. Add the heavy cream, vegetable oil, and salt and use a whisk to mix well.
  • Step 2
  • Whip the egg well, while adding the sugar in 3 parts (mix together. It should be a ribbon-like meringue that leaves trails when the whisk is lifted).
  • Step 3
  • Add 1/3 of Step 2 to Step 1 and use a whisk to mix well. Add the flour and use a rubber spatula to mix, careful to avoid clumping.
  • Step 4
  • Add the remaining meringue and rum to Step 3, and mix with the rubber spatula using a scooping motion from the bottom. Pour the batter into the pan and bake in the preheated oven at 170°C for 30 minutes.
  • Step 5
  • Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
  • Step 6
  • And it's complete! This time I topped it with vanilla ice cream.
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