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.
Story Behind this Recipe
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.