How to Make Ultimate Chiffon-Style Kabocha Squash Cake
Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Chiffon-Style Kabocha Squash Cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chiffon-Style Kabocha Squash Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chiffon-Style Kabocha Squash Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chiffon-Style Kabocha Squash Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Chiffon-Style Kabocha Squash Cake using 8 ingredients and 6 steps. Here is how you can achieve it.
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
Ingredients and spices that need to be Get to make Chiffon-Style Kabocha Squash Cake:
- 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
Instructions to make Chiffon-Style Kabocha Squash Cake
- 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.
- 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).
- 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.
- 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.
- Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
- And it's complete! This time I topped it with vanilla ice cream.
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