Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, fluffy kabocha squash chiffon cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fluffy Kabocha Squash Chiffon Cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Fluffy Kabocha Squash Chiffon Cake is something which I have loved my whole life.
Discover RY Australia's premium beauty retailer. Add in half of the sugar to the egg whites and beat. Separate eggs into whites and yolks. Take out the seeds from the kabocha squash.
To get started 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 cook it.
The ingredients needed to make Fluffy Kabocha Squash Chiffon Cake:
- Prepare 80 grams ☆Cake flour
- Make ready 1 1/2 tsp ☆Baking powder
- Prepare 1 dash ☆Salt
- Get 3 Egg yolk
- Make ready 4 Egg white
- Prepare 70 grams Granulated sugar (or caster sugar)
- Make ready 50 ml Vegetable oil
- Make ready 50 ml Milk
- Get 1 tbsp Rum
- Make ready 180 grams Kabocha squash (net weight)
Kabocha Squash Chiffon Cake I love sweet kuri kabocha and I wanted to make a beautifully colored chiffon cake. This is a rich and sweet kabocha recipe. Grease the chiffon cake pan with butter. Combine the dry ingredients (★)and mix together with a whisk.
Steps 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.
Grease the chiffon cake pan with butter. Combine the dry ingredients (★)and mix together with a whisk. Add dry yeast, Milk, and water, and Mix. It's a Japanese squash that has a firmer texture than pumpkin and a subtle sweetness. If you add sugar from the beginning, the meringue won't form, so take care to add after whipping briefly.
So that is going to wrap it up for this special food fluffy kabocha squash chiffon cake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
