Preparation: combine the rum and maple syrup with the cooked and mashed kabocha (You can also substitute water for the maple syrup).
Prepare both batters. Add the egg yolks to separate bowls with sugar and mix together; add vegetable oil a bit at a time while whisking with an egg beater.
Add the prepped kabocha squash and water to one bowl, add rum and water to the other bowl, and whisk both.
Add the dry ingredients to both bowls, and whisk with an egg beater.
*If you add in a bit of red food coloring to the pumpkin batter (not listed), the dough will turn a vibrant orange color when baked.
Put egg whites in a separate bowl, and make a meringue by adding sugar in 3 batches. Divide in half and add to each bowl from Step 4.
Ladle the batter little by little, alternating between colors as much as possible, and pouring it in at random. Use a spatula for the remaining dough.
Bake in an oven preheated to 340°F/170°C for 35 minutes. Flip the mold upside down after baking to cool, remove from the mold with a chiffon knife, and it is done.
Story Behind this Recipe
I figured I would bake a chiffon cake with Halloween colors.
When adding the meringue in Step 6, first add 1/3 of the meringue and beat until smooth with an egg beater, then add the remaining meringue. This helps the meringue and batter to be well incorporated. Also, the delicate meringue is ruined by the heavy cocoa batter, so be careful not to over-mix.