Chiffon-Style Kabocha Squash Cake

Name: Chiffon-Style Kabocha Squash Cake
Yield: 6 servings
Cuisine: American
Ingredients: 140 grams Kabocha squash; 20 ml Heavy cream; 30 ml Vegetable oil; 1 pinch Salt; 3 Eggs; 65 grams Sugar; 75 grams Cake flour; 1 tbsp Rum

cookpad.japan @cookpad_jp

This is a kabocha squash cake I learned about 10 years ago from a certain bistro chef. The sweets at his shop were all made through trial and error. I altered his recipe by reducing the sugar and adding rum and it's become one of my favorites. Definitely give this moist and smooth texture a try. This cake is delicious when cooled in the refrigerator as well.

If there are a few lumps left over after smashing the squash, it's okay (but if you're worried about it, maybe try using a strainer). In Step 3, it'll be okay even if you mix it very well. However in Step 4 for the meringue you'll want to mix well, but don't crush the meringue. Since this is a very moist cake, when you're slicing it, I recommend using a knife for cutting bread. For 21 x 11 pound cake pan. Recipe by Yukiline

cookpad.japan @cookpad_jp

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Ingredients

6 servings

140 gramsKabocha squash
20 mlHeavy cream
30 mlVegetable oil
1 pinchSalt
3Eggs
65 gramsSugar
75 gramsCake flour
1 tbspRum

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Steps

1

Microwave the squash to soften it. Use a masher to crush it. Add the heavy cream, vegetable oil, and salt and use a whisk to mix well.
2

Whip the egg well, while adding the sugar in 3 parts (mix together. It should be a ribbon-like meringue that leaves trails when the whisk is lifted).
3

Add 1/3 of Step 2 to Step 1 and use a whisk to mix well. Add the flour and use a rubber spatula to mix, careful to avoid clumping.
4

Add the remaining meringue and rum to Step 3, and mix with the rubber spatula using a scooping motion from the bottom. Pour the batter into the pan and bake in the preheated oven at 170°C for 30 minutes.
5

Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
6

And it's complete! This time I topped it with vanilla ice cream.