How to Prepare Quick Halloween Kabocha Squash Chiffon Cake

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, halloween kabocha squash chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Halloween Kabocha Squash Chiffon Cake is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Halloween Kabocha Squash Chiffon Cake is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook halloween kabocha squash chiffon cake using 10 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Halloween Kabocha Squash Chiffon Cake:

1. Take 3 Egg yolks
2. Get 40 grams Sugar
3. Take 35 grams Vegetable oil
4. Make ready 40 grams Milk
5. Get 120 grams Kabocha squash
6. Prepare 4 Egg white
7. Prepare 40 grams Sugar
8. Make ready 70 grams Cake flour
9. Get 3 grams Baking powder
10. Prepare 4 grams Cornstarch

Steps to make Halloween Kabocha Squash Chiffon Cake:

1. Divide the yolks and whites. Chill the egg whites until you need them.
2. Sift the cake flour, baking powder and cornstarch together.
3. Cut the kabocha squash into bite sized pieces, and steam in a steamer or microwave until tender.
4. Mash the kabocha squash while still hot.
5. Put the egg whites in a bowl and mix until it turns watery. Add half the sugar and whip with a hand mixer to make the meringue.
6. When the meringue is thick and forms soft peaks, add the rest of the sugar and beat.
7. When it forms stiff peaks as in the photo, it's ok. Chill in the refrigerator.
8. Put the egg yolks in another bowl, add the sugar and mix.
9. Beat until the yolks turn pale and forms a thick ribbon.
10. Add the vegetable oil and milk, then mix well.
11. Add the mashed kabocha squash from Step 4.
12. Sift the flours again, right into the bowl.
13. Blend with the hand mixer until the batter is no longer floury.
14. Add 1/3 of the meringue from Step 7 to the batter, and mix with the hand blender.
15. When it is blended, add 1/2 of the remaining meringue. Use a rubber spatula this time, and a cut-and-fold motion to mix.
16. Lastly add the batter to the bowl containing the meringue. Mix gently to maintain the airy texture of the meringue.
17. When it's evenly mixed, pour the batter into the cake pan. Drop the filled cake pan 2 to 3 times onto the counter top to eliminate air bubbles.
18. Bake in a preheated 340°F/170°C oven for 40 minutes. If it looks like the surface is becoming burned, cover it with foil.
19. Cool upside down on a bottle or mug and it's done.

So that’s going to wrap it up with this special food halloween kabocha squash chiffon cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!