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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, super-fluffy kabocha squash chiffon cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Super-Fluffy Kabocha Squash Chiffon Cake is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Super-Fluffy Kabocha Squash Chiffon Cake is something that I’ve loved my whole life.

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

The ingredients needed to make Super-Fluffy Kabocha Squash Chiffon Cake:
  1. Make ready 120 grams Kabocha squash
  2. Prepare 60 ml Milk
  3. Get 3 A. Egg yolks
  4. Get 30 grams A. Granulated sugar
  5. Make ready 4 B. Egg whites
  6. Get 60 grams B. Granulated sugar
  7. Take 80 grams ●Cake flour
  8. Prepare 2/3 tsp ●Baking powder
  9. Prepare 2 shakes ●Cinnamon
  10. Make ready 1 Vanilla extract
  11. Make ready 40 ml Vegetable oil
Instructions 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 this up for this exceptional food super-fluffy kabocha squash chiffon cake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!