Chiffon-Style Kabocha Squash Cake

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 13, 2021

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.

    Chiffon-Style Kabocha Squash Cake recipe step 1 photo
  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).

    Chiffon-Style Kabocha Squash Cake recipe step 2 photo
  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.

  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 170C for 30 minutes.

    Chiffon-Style Kabocha Squash Cake recipe step 4 photo
  5. Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.

    Chiffon-Style Kabocha Squash Cake recipe step 5 photo
  6. And it's complete! This time I topped it with vanilla ice cream.

    Chiffon-Style Kabocha Squash Cake recipe step 6 photo

Ingredients

  1. 140 grams Kabocha squash
  2. 20 ml Heavy cream
  3. 30 ml Vegetable oil
  4. 1 pinch Salt
  5. 3 Eggs
  6. 65 grams Sugar
  7. 75 grams Cake flour
  8. 1 tbsp Rum

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