Super-Fluffy Kabocha Squash Chiffon Cake

Super-Fluffy Kabocha Squash Chiffon Cake

The flavor of kabocha and a subtle hint of cinnamon - this combination will surely make you happy. It's also good for Halloween!!

Ingredients: 18 cm chiffon cake mold

Kabocha squash
120 g (peeled, seeds and fiber removed)
60 ml
A. Egg yolks
A. Granulated sugar
30 g
B. Egg whites
B. Granulated sugar
60 g
●Cake flour
80 g
●Baking powder
2/3 teaspoon
2 shakes (optional)
Vanilla extract
as needed
Vegetable oil
40 ml


1. Slice the kabocha squash. Microwave to soften.
2. Press the kabocha through a strainer. Mix in the milk to make smooth.
3. Add all [A] ingredients into a bowl and mix well. When white and thick, add the kabocha mixture and vanilla extract.
4. Make a meringue with [B] ingredients. Whip lightly and add 1/3 of the granulated sugar. Mix well. Add the rest of the sugar in two batches. Whip until it forms peaks.
5. Mix in the vegetable oil into the bowl from Step 3.
6. Sift the dry ingredients into the bowl.
7. Add 1/3 of the meringue. Whip from bottom up, and mix while incorporating air.
8. Now using a rubber spatula, add the rest of the meringue in 2 batches.
9. Pour the batter into the mold. Smooth out the surface. Bake in 170°C oven for 35 to 40 minutes.
10. When done, flip it upside-down to cool. After it's cooled down, cover with a bag and let it moisten up.
11. Remove from mold when it's completely cooled down. Serve.
12. Here, I sliced the cake and wrapped it individually before forming them into a chiffon shape again.

Story Behind this Recipe

I combined my two favorite things - kabocha squash and chiffon cakes.