Super-Fluffy Kabocha Squash Chiffon Cake

Name: Super-Fluffy Kabocha Squash Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Kabocha squash; 60 ml Milk; 3 A. Egg yolks; 30 grams A. Granulated sugar; 4 B. Egg whites; 60 grams B. Granulated sugar; 80 grams ●Cake flour; 2/3 tsp ●Baking powder; 2 shakes ●Cinnamon; 1 Vanilla extract; 40 ml Vegetable oil

cookpad.japan @cookpad_jp

I combined my two favorite things - kabocha squash and chiffon cakes.

In Step 4, make sure to whip the meringue until stiff so that it won't drop even if the bowl is turned upside-down.
If you add sugar from the beginning, the meringue won't form, so take care to add after whipping briefly. For 18 cm [7.1 in] chiffon cake mold. Recipe by kiki

I combined my two favorite things - kabocha squash and chiffon cakes.

cookpad.japan @cookpad_jp

I combined my two favorite things - kabocha squash and chiffon cakes.

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Ingredients

6 servings

120 gramsKabocha squash
60 mlMilk
3A. Egg yolks
30 gramsA. Granulated sugar
4B. Egg whites
60 gramsB. Granulated sugar
80 grams●Cake flour
2/3 tsp●Baking powder
2shakes ●Cinnamon
1Vanilla extract
40 mlVegetable oil

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Steps

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.