For Halloween A Kabocha Squash & Cocoa Chiffon Cake

1. 1

   Preparation: combine the rum and maple syrup with the cooked and mashed kabocha (You can also substitute water for the maple syrup).

2. 2

   Prepare both batters.

3. 3

   Add the egg yolks to separate bowls with sugar and mix together; add vegetable oil a bit at a time while whisking with an egg beater.

4. 4

   Add the prepped kabocha squash and water to one bowl, add rum and water to the other bowl, and whisk both.

5. 5

   Add the dry ingredients to both bowls, and whisk with an egg beater.

6. 6

   *If you add in a bit of red food coloring to the pumpkin batter (not listed), the dough will turn a vibrant orange color when baked.

7. 7

   Put egg whites in a separate bowl, and make a meringue by adding sugar in 3 batches.

8. 8

   Divide in half and add to each bowl from Step 4.

9. 9

   Ladle the batter little by little, alternating between colors as much as possible, and pouring it in at random.

10. 10

    Use a spatula for the remaining dough.

11. 11

    Bake in an oven preheated to 340F/170C for 35 minutes.

12. 12

    Flip the mold upside down after baking to cool, remove from the mold with a chiffon knife, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.