Super-Fluffy Kabocha Squash Chiffon Cake
Super-Fluffy Kabocha Squash Chiffon Cake

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, super-fluffy kabocha squash chiffon cake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Super-Fluffy Kabocha Squash Chiffon Cake is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Super-Fluffy Kabocha Squash Chiffon Cake is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook super-fluffy kabocha squash chiffon cake using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Super-Fluffy Kabocha Squash Chiffon Cake:
  1. Prepare 120 grams Kabocha squash
  2. Prepare 60 ml Milk
  3. Prepare 3 A. Egg yolks
  4. Prepare 30 grams A. Granulated sugar
  5. Prepare 4 B. Egg whites
  6. Prepare 60 grams B. Granulated sugar
  7. Make ready 80 grams ●Cake flour
  8. Take 2/3 tsp ●Baking powder
  9. Take 2 shakes ●Cinnamon
  10. Prepare 1 Vanilla extract
  11. Get 40 ml Vegetable oil
Steps to make Super-Fluffy Kabocha Squash Chiffon Cake:
  1. Slice the kabocha squash. Microwave to soften.
  2. Press the kabocha through a strainer. Mix in the milk to make smooth.
  3. Add all [A] ingredients into a bowl and mix well. When white and thick, add the kabocha mixture and vanilla extract.
  4. Make a meringue with [B] ingredients. Whip lightly and add 1/3 of the granulated sugar. Mix well. Add the rest of the sugar in two batches. Whip until it forms peaks.
  5. Mix in the vegetable oil into the bowl from Step 3.
  6. Sift the dry ingredients into the bowl.
  7. Add 1/3 of the meringue. Whip from bottom up, and mix while incorporating air.
  8. Now using a rubber spatula, add the rest of the meringue in 2 batches.
  9. Pour the batter into the mold. Smooth out the surface. Bake in 170°C oven for 35 to 40 minutes.
  10. When done, flip it upside-down to cool. After it's cooled down, cover with a bag and let it moisten up.
  11. Remove from mold when it's completely cooled down. Serve.
  12. Here, I sliced the cake and wrapped it individually before forming them into a chiffon shape again.

So that is going to wrap it up with this exceptional food super-fluffy kabocha squash chiffon cake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!