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Fluffy Kabocha Squash Chiffon Cake Recipe

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

Ingredients: Fluffy Kabocha Squash Chiffon Cake

  • 80 grams ☆Cake flour
  • 1 1/2 tsp ☆Baking powder
  • 1 dash ☆Salt
  • 3 Egg yolk
  • 4 Egg white
  • 70 grams Granulated sugar (or caster sugar)
  • 50 ml Vegetable oil
  • 50 ml Milk
  • 1 tbsp Rum
  • 180 grams Kabocha squash (net weight)

How to Make Fluffy Kabocha Squash Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Fluffy Kabocha Squash Chiffon Cake in your home by yourself.

    Step 1
  • Remove the skin and seeds from the kabocha squash, and microwave. You can leave the skin on if you prefer.
  • Step 2
  • 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.
  • Step 3
  • Measure out all of the ingredients while the kabocha squash is cooling. Sift the ☆ powdered ingredients. Preheat the oven to 170°C.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • Add in the sifted powders, and mix with a rubber spatula etc.
  • Step 8
  • Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue.
  • Step 9
  • Add step 8 to the middle of the meringue bowl. Roughly mix so as not to mess up the meringue.
  • Step 10
  • The batter is done. It turns into a batter with the texture of kabocha chunks.
  • Step 11
  • 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.
  • Step 12
  • 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.
  • Step 13
  • 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.
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