Chiffon-Style Kabocha Squash Cake

Chiffon-Style Kabocha Squash Cake

A recipe I learned from a certain bistro chef. A chiffon-style soft and moist kabocha squash cake. The gentle sweetness and aroma of the squash is wonderful!

Ingredients: 21 x 11 pound cake pan

Kabocha squash
140 g (net weight, peeled)
Heavy cream
20 ml
Vegetable oil
30 ml
a pinch
65 g
Cake flour
75 g (sifted)
1 tablespoon


1. 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.
2. 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).
3. 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.
4. 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.
5. Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
6. 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.