Sift the cake flour and baking powder together. Lightly butter the cake pan (the butter for this is not included in the ingredient list). Dust with flour using a tea strainer and shake off any excess flour.
Cook the kabocha squash until soft and mash. Add the butter while it's still hot and mix until smooth. Add the cinnamon.
Put the egg in a bowl and beat with a whisk. Add the sugar in 2 batches and mix. Add the milk and mix.
Add the mashed kabocha squash into Step 3 and mix really well.
Add the flour and mix.
Pour the batter into the baking pan, and drop about 10 cm onto a work surface. Bake in a 170℃ preheated oven for 40 minutes.
When it's baked, remove from the baking pan and let it cool on a rack.
Cut into your desired portion sizes.
Story Behind this Recipe
I wanted to eat a cake that uses the sweetness of kabocha squash.
The baking time varies depending on your oven. Please adjust accordingly.