Super-Fluffy Kabocha Squash Chiffon Cake
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
Super-Fluffy Kabocha Squash Chiffon Cake
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
Cooking Instructions
- 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.
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