Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, super-fluffy kabocha squash chiffon cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Super-Fluffy Kabocha Squash Chiffon Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Super-Fluffy Kabocha Squash Chiffon Cake is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook super-fluffy kabocha squash chiffon cake using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Super-Fluffy Kabocha Squash Chiffon Cake:
- Take Kabocha squash
- Prepare Milk
- Take A. Egg yolks
- Make ready A. Granulated sugar
- Prepare B. Egg whites
- Prepare B. Granulated sugar
- Get ●Cake flour
- Prepare ●Baking powder
- Make ready shakes ●Cinnamon
- Take Vanilla extract
- Make ready Vegetable oil
Instructions to make Super-Fluffy Kabocha Squash Chiffon Cake:
- Slice the kabocha squash. Microwave to soften.
- Press the kabocha through a strainer. Mix in the milk to make smooth.
- Add all [A] ingredients into a bowl and mix well. When white and thick, add the kabocha mixture and vanilla extract.
- 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.
- Mix in the vegetable oil into the bowl from Step 3.
- Sift the dry ingredients into the bowl.
- Add 1/3 of the meringue. Whip from bottom up, and mix while incorporating air.
- Now using a rubber spatula, add the rest of the meringue in 2 batches.
- Pour the batter into the mold. Smooth out the surface. Bake in 170°C oven for 35 to 40 minutes.
- When done, flip it upside-down to cool. After it's cooled down, cover with a bag and let it moisten up.
- Remove from mold when it's completely cooled down. Serve.
- Here, I sliced the cake and wrapped it individually before forming them into a chiffon shape again.
So that’s going to wrap it up with this special food super-fluffy kabocha squash chiffon cake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
