Moist Kabocha Squash Cake
I wanted to eat moist kabocha squash cake, so I decided to make one for a food fair.
-Try inserting a bamboo skewer to check for doneness. If it doesn't come out clean, try baking it for another 5 minutes.
-Let it sit for a day. The cake will be more moist, so it will be easy to cut and pack in bags.
-The amount of the ingredients are different from the sweet potato version, so please be careful. Recipe by Komachi sakura
Moist Kabocha Squash Cake
I wanted to eat moist kabocha squash cake, so I decided to make one for a food fair.
-Try inserting a bamboo skewer to check for doneness. If it doesn't come out clean, try baking it for another 5 minutes.
-Let it sit for a day. The cake will be more moist, so it will be easy to cut and pack in bags.
-The amount of the ingredients are different from the sweet potato version, so please be careful. Recipe by Komachi sakura
Open in Cookpad AppSteps
- 1
Wash the kabocha squash, and remove the seeds. Cover with plastic wrap, and microwave to soften.
- 2
Scoop out only the yellow part, and put in a blender. Add the milk and heavy cream to the blender, then mix until the mixture becomes smooth.
- 3
Add all the remaining ingredients, and blend well. Pour the mixture into the cake pan lined with parchment paper. Drop it onto the counter to remove air bubbles.
- 4
Bake in the oven preheated to 170℃ for 30 minutes, and you're done. Insert a bamboo skewer, and if it comes out clean, it's ready.
- 5
When you have leftover kabocha squash skin, I recommend this recipe as well. "With Kabocha Squash Skin! Very Yummy No-Bake Cheesecake"
https://cookpad.wasmer.app/us/recipes/150954-no-bake-cheesecake-with-kabocha-skin
- 6
This is "Moist Sweet Potato Cake"It's also delicious.
https://cookpad.wasmer.app/us/recipes/151724-moist-sweet-potato-cakes
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