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Halloween Kabocha Squash Chiffon Cake Recipe

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

Ingredients: Halloween Kabocha Squash Chiffon Cake

  • 3 Egg yolks
  • 40 grams Sugar
  • 35 grams Vegetable oil
  • 40 grams Milk
  • 120 grams Kabocha squash
  • 4 Egg white
  • 40 grams Sugar
  • 70 grams Cake flour
  • 3 grams Baking powder
  • 4 grams Cornstarch

How to Make Halloween Kabocha Squash Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Halloween Kabocha Squash Chiffon Cake in your home by yourself.

    Step 1
  • Divide the yolks and whites. Chill the egg whites until you need them.
  • Step 2
  • Sift the cake flour, baking powder and cornstarch together.
  • Step 3
  • Cut the kabocha squash into bite sized pieces, and steam in a steamer or microwave until tender.
  • Step 4
  • Mash the kabocha squash while still hot.
  • Step 5
  • Put the egg whites in a bowl and mix until it turns watery. Add half the sugar and whip with a hand mixer to make the meringue.
  • Step 6
  • When the meringue is thick and forms soft peaks, add the rest of the sugar and beat.
  • Step 7
  • When it forms stiff peaks as in the photo, it's ok. Chill in the refrigerator.
  • Step 8
  • Put the egg yolks in another bowl, add the sugar and mix.
  • Step 9
  • Beat until the yolks turn pale and forms a thick ribbon.
  • Step 10
  • Add the vegetable oil and milk, then mix well.
  • Step 11
  • Add the mashed kabocha squash from Step 4.
  • Step 12
  • Sift the flours again, right into the bowl.
  • Step 13
  • Blend with the hand mixer until the batter is no longer floury.
  • Step 14
  • Add 1/3 of the meringue from Step 7 to the batter, and mix with the hand blender.
  • Step 15
  • When it is blended, add 1/2 of the remaining meringue. Use a rubber spatula this time, and a cut-and-fold motion to mix.
  • Step 16
  • Lastly add the batter to the bowl containing the meringue. Mix gently to maintain the airy texture of the meringue.
  • Step 17
  • When it's evenly mixed, pour the batter into the cake pan. Drop the filled cake pan 2 to 3 times onto the counter top to eliminate air bubbles.
  • Step 18
  • Bake in a preheated 340°F/170°C oven for 40 minutes. If it looks like the surface is becoming burned, cover it with foil.
  • Step 19
  • Cool upside down on a bottle or mug and it's done.
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