Fluffy Kabocha Squash Chiffon Cake

Name: Fluffy Kabocha Squash Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 80 grams ☆Cake flour; 1 1/2 tsp ☆Baking powder; 1 dash ☆Salt; 3 Egg yolk; 4 Egg white; 70 grams Granulated sugar (or caster sugar); 50 ml Vegetable oil; 50 ml Milk; 1 tbsp Rum; 180 grams Kabocha squash (net weight)

cookpad.japan @cookpad_jp

It was too much of a bother to strain the kabocha and mix with a hand mixer.
It turned into a chiffon with the delicious texture of kabocha .
If you keep mashed or puréed kabocha squash on hand, then you can make this easily.

Please use 4 egg whites if you can! I freeze my leftover egg whites. The meringue will not mix well if there is leftover water or oil on the hand mixer or in the bowl so please be careful. As long as you mix it up without messing up the meringue you will not fail! Please adjust the cooking time based on your household oven. Recipe by Rosemary.

cookpad.japan @cookpad_jp

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Ingredients

6 servings

80 grams☆Cake flour
1 1/2 tsp☆Baking powder
1 dash☆Salt
3Egg yolk
4Egg white
70 gramsGranulated sugar (or caster sugar)
50 mlVegetable oil
50 mlMilk
1 tbspRum
180 gramsKabocha squash (net weight)

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Steps

1

Remove the skin and seeds from the kabocha squash, and microwave. You can leave the skin on if you prefer.
2

Mash up the kabocha while it is still hot. It is ok if there are lumps! Please mash it up until there are no lumps for those of you that prefer it smooth.
3

Measure out all of the ingredients while the kabocha squash is cooling. Sift the ☆ powdered ingredients. Preheat the oven to 170°C.
4

Add in half of the sugar to the egg whites and beat. It will become difficult to mix if you over whip it, so it is best if it dangles like shown in the photo.
5

Add in the remaining sugar to the egg yolks, and whip until it turns white and thick. You can use the hand mixer with the egg white still on it.
6

Add vegetable oil, milk, and rum to the whisked egg yolks, and mix. After it has mixed nicely, add in the kabocha squash and mix some more.
7

Add in the sifted powders, and mix with a rubber spatula etc.
8

Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue.
9

Add step 8 to the middle of the meringue bowl. Roughly mix so as not to mess up the meringue.
10

The batter is done. It turns into a batter with the texture of kabocha chunks.
11

Pour the batter into the mold, and hit the bottom of the mold 2-3 times to remove the air. Bake at 170°C for 30-35 minutes.
12

It is done if you poke it with a toothpick and it comes out clean. Flip it upside down on top of a wine bottle etc., let cool completely, and remove from the mold.
13

If you are making snacks for the kids or do not like rum, please increase the amount of milk without adding in rum. Adjust the amount of sugar according to the sweetness of the kabocha.