Recipe: Delicious Halloween Kabocha Squash Chiffon Cake

Halloween Kabocha Squash Chiffon Cake. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free!

This Spiced Kabocha Squash And Olive Oil Cake With Olive Oil Glaze And Toasted Pumpkin Seeds recipe is featured in the Pumpkin, Squash, and Sweet Potato Desserts feed along with many more. Try something different for the holidays this year with this rich and creamy Kabocha Squash Pie with a dollop of freshly whipped cream and a hint of rum. Crust Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. You can cook Halloween Kabocha Squash Chiffon Cake using 10 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Halloween Kabocha Squash Chiffon Cake

1. It's 3 of Egg yolks.
2. You need 40 grams of Sugar.
3. It's 35 grams of Vegetable oil.
4. It's 40 grams of Milk.
5. It's 120 grams of Kabocha squash.
6. Prepare 4 of Egg white.
7. You need 40 grams of Sugar.
8. It's 70 grams of Cake flour.
9. You need 3 grams of Baking powder.
10. It's 4 grams of Cornstarch.

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. If not, let us introduce you. Kabocha Squash Japanese pumpkin, substitute: any type of sweet squash or pumpkin - net weight.

Halloween Kabocha Squash Chiffon Cake step by step

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..

Let's prepare the kabocha squash also known as Japanese pumpkin. It might not be the prettiest, but it sure is the tastiest. And even though this curry tastes decadently creamy, it. Our NEW Seasonal launch: Japanese Kabocha Pumpkin Mini LAVA Chiffon Cake w/ Matcha. NEW Seasonal Launch for Valentine's Day: Raspberry Passionfruit Mini Lava Cake dusted with Dragonfruit Powder.