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Before you jump to Chiffon-Style Kabocha Squash Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let’s go back to chiffon-style kabocha squash cake recipe. To cook chiffon-style kabocha squash cake you only need 8 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Chiffon-Style Kabocha Squash Cake:
- Use 140 grams Kabocha squash
- Get 20 ml Heavy cream
- Use 30 ml Vegetable oil
- Prepare 1 pinch Salt
- Use 3 Eggs
- Get 65 grams Sugar
- Get 75 grams Cake flour
- Prepare 1 tbsp Rum
Instructions to make Chiffon-Style Kabocha Squash Cake:
- 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.
- 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).
- 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.
- 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.
- Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
- And it's complete! This time I topped it with vanilla ice cream.
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