Kabocha Squash Cake (Halloween version)

Name: Kabocha Squash Cake (Halloween version)
Yield: 6 servings
Cuisine: American
Ingredients: 300 grams Kabocha squash; 200 ml Soy milk (or milk); 1 Egg; 30 grams Sugar; 2 tbsp Vegetable oil; 2 tbsp Pancake mix

cookpad.japan @cookpad_jp

Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. With 2 eggs, the texture will be more cakey. I used 1 egg in this recipe. It was more pudding-like.

If you don't have pancake mix, use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder, which need to be sifted. Recipe by invitro

Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. With 2 eggs, the texture will be more cakey. I used 1 egg in this recipe. It was more pudding-like.

If you don't have pancake mix, use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder, which need to be sifted. Recipe by invitro

cookpad.japan @cookpad_jp

Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. With 2 eggs, the texture will be more cakey. I used 1 egg in this recipe. It was more pudding-like.

If you don't have pancake mix, use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder, which need to be sifted. Recipe by invitro

Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. With 2 eggs, the texture will be more cakey. I used 1 egg in this recipe. It was more pudding-like.

If you don't have pancake mix, use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder, which need to be sifted. Recipe by invitro

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Ingredients

6 servings

300 gramsKabocha squash
200 mlSoy milk (or milk)
1Egg
30 gramsSugar
2 tbspVegetable oil
2 tbspPancake mix

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Steps

1

Line a cake pan with parchement paper. Preheat the oven to 170℃/340℉. Chop the kabocha squash into pieces, and peel the skin thinly. If using the skin for decoration, set it aside.
2

Pour soy milk (or milk) into a pot, add the kabocha squash, and simmer at low heat. When the kabocha squash is soft enough, mash with a spoon or a fork. Stir until it becomes a thick paste, and simmer some more. Total cooking time is about 15 minutes.
3

Add the egg and sugar in a bowl, and whip with a whisk for 1~2 minutes until it becomes evenly white.
4

Pour vegetable oil, and continue whipping. When everything is blended, add the kabocha squash paste, then mix well with a whisk.
5

Add the pancake mix, and continue mixing.
6

Pour the batter into a pan ,and If you have the skin for decoration, put it on top. Bake in the preheated oven for about 30 minutes until lightly browned.
7

You can use aluminium cups to make smaller cakes.
8

If you are making the kabocha squash paste in a microwave, put the kabocha squash and soy milk in a microwave-safe deep bowl, and microwave for about 10 minutes. Mash the mixture halfway through, then continue cooking to evaporate the extra water until it becomes a paste.