by

Fluffy Kabocha Squash Chiffon Cake

Fluffy Kabocha Squash Chiffon Cake

You don't need to strain it. You can make this quickly, and it is a chiffon cake with the scent of rum and the taste of kabocha squash.

Ingredients: One 17 cm chiffon mold

☆Cake flour
80 g
☆Baking powder
1 1/2 teaspoons
☆Salt
a small amount
Egg yolk
3
Egg white
3~4
Granulated sugar (or caster sugar)
60~70 g
Vegetable oil
1/4 cup
Milk
1/4 cup
Rum
1 tablespoon
Kabocha squash (net weight)
180 g

Steps

1. Remove the skin and seeds from the kabocha squash, and microwave. You can leave the skin on if you prefer.
2. Mash up the kabocha while it is still hot. It is ok if there are lumps! Please mash it up until there are no lumps for those of you that prefer it smooth.
3. Measure out all of the ingredients while the kabocha is cooling. Sift the ☆ powdered ingredients. Preheat the oven to 170°C.
4. Add in half of the sugar to the egg whites and beat. It will become difficult to mix if you over whip it, so it is best if it dangles like shown in the photo.
5. Add in the remaining sugar to the egg yolks, and whip until it turns white and thick. You can use the hand mixer with the egg white still on it.
6. Add vegetable oil, milk, and rum to the whisked egg yolks, and mix. After it has mixed nicely, add in the kabocha squash and mix some more.
7. Add in the sifted powders, and mix with a rubber spatula etc.
8. Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue.
9. Add Step 8 to the middle of the meringue bowl. Roughly mix so as not to mess up the meringue.
10. The batter is done. It turns into a batter with the texture of kabocha chunks.
11. Pour the batter into the mold, and hit the bottom of the mold 2-3 times to remove the air. Bake at 170°C for 30-35 minutes.
12. It is done if you poke it with a toothpick and it comes out clean. Flip it upside down on top of a wine bottle etc., let cool completely, and remove from the mold.
13. If you are making snacks for the kids or do not like rum, please increase the amount of milk without adding in rum. Adjust the amount of sugar according to the sweetness of the kabocha.

Story Behind this Recipe

It was too much of a bother to strain the kabocha and mix with a hand mixer.
It turned into a chiffon with the delicious texture of kabocha.
If you freeze the mashed kabocha, then you can make this easily.