Chiffon-Style Kabocha Squash Cake – a delicious recipe with squash, cream, Vegetable oil, Salt, Eggs, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Microwave the squash to soften it.
2
Use a masher to crush it.
3
Add the heavy cream, vegetable oil, and salt and use a whisk to mix well.
4
Whip the egg well, while adding the sugar in 3 parts (mix together.
5
It should be a ribbon-like meringue that leaves trails when the whisk is lifted).
6
Add 1/3 of Step 2 to Step 1 and use a whisk to mix well.
7
Add the flour and use a rubber spatula to mix, careful to avoid clumping.
8
Add the remaining meringue and rum to Step 3, and mix with the rubber spatula using a scooping motion from the bottom.
9
Pour the batter into the pan and bake in the preheated oven at 170C for 30 minutes.
10
Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
11
And it's complete!
12
This time I topped it with vanilla ice cream.
322
kcal
Calories
17
g
Fat
31
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 140 grams Kabocha squash, 20 ml Heavy cream, 30 ml Vegetable oil, 1 pinch Salt, and more.
Yes, Chiffon-Style Kabocha Squash Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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