Recipe: Perfect Halloween Kabocha Squash Chiffon Cake

Halloween Kabocha Squash Chiffon Cake.

Halloween Kabocha Squash Chiffon Cake highly diverse and have ideal sense that unique. Few kinds of Halloween Kabocha Squash Chiffon Cake recipes are also enough simple to process and do not take lengthy. Even though not everyone likes Halloween Kabocha Squash Chiffon Cake food, nowadays some people are getting attached and like the sundry Halloween Kabocha Squash Chiffon Cake foods available. This can be seen from the number of restaurants that prepare Halloween Kabocha Squash Chiffon Cake as one of the dishes. You can cook Halloween Kabocha Squash Chiffon Cake using 10 ingredients and 19 steps. Here is how you cook that.

Ingredients of Halloween Kabocha Squash Chiffon Cake

1. You need 3 of Egg yolks.
2. It's 40 grams of Sugar.
3. You need 35 grams of Vegetable oil.
4. You need 40 grams of Milk.
5. You need 120 grams of Kabocha squash.
6. It's 4 of Egg white.
7. Prepare 40 grams of Sugar.
8. You need 70 grams of Cake flour.
9. Prepare 3 grams of Baking powder.
10. It's 4 grams of Cornstarch.

Halloween Kabocha Squash Chiffon Cake step by step

1. Divide the yolks and whites. Chill the egg whites until you need them..
2. Sift the cake flour, baking powder and cornstarch together..
3. Cut the kabocha squash into bite sized pieces, and steam in a steamer or microwave until tender..
4. Mash the kabocha squash while still hot..
5. Put the egg whites in a bowl and mix until it turns watery. Add half the sugar and whip with a hand mixer to make the meringue..
6. When the meringue is thick and forms soft peaks, add the rest of the sugar and beat..
7. When it forms stiff peaks as in the photo, it's ok. Chill in the refrigerator..
8. Put the egg yolks in another bowl, add the sugar and mix..
9. Beat until the yolks turn pale and forms a thick ribbon..
10. Add the vegetable oil and milk, then mix well..
11. Add the mashed kabocha squash from Step 4..
12. Sift the flours again, right into the bowl..
13. Blend with the hand mixer until the batter is no longer floury..
14. Add 1/3 of the meringue from Step 7 to the batter, and mix with the hand blender..
15. When it is blended, add 1/2 of the remaining meringue. Use a rubber spatula this time, and a cut-and-fold motion to mix..
16. Lastly add the batter to the bowl containing the meringue. Mix gently to maintain the airy texture of the meringue..
17. When it's evenly mixed, pour the batter into the cake pan. Drop the filled cake pan 2 to 3 times onto the counter top to eliminate air bubbles..
18. Bake in a preheated 340°F/170°C oven for 40 minutes. If it looks like the surface is becoming burned, cover it with foil..
19. Cool upside down on a bottle or mug and it's done..

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