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1
Divide the yolks and whites.
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2
Chill the egg whites until you need them.
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3
Sift the cake flour, baking powder and cornstarch together.
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4
Cut the kabocha squash into bite sized pieces, and steam in a steamer or microwave until tender.
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5
Mash the kabocha squash while still hot.
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6
Put the egg whites in a bowl and mix until it turns watery.
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7
Add half the sugar and whip with a hand mixer to make the meringue.
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8
When the meringue is thick and forms soft peaks, add the rest of the sugar and beat.
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9
When it forms stiff peaks as in the photo, it's ok. Chill in the refrigerator.
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10
Put the egg yolks in another bowl, add the sugar and mix.
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11
Beat until the yolks turn pale and forms a thick ribbon.
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12
Add the vegetable oil and milk, then mix well.
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13
Add the mashed kabocha squash from Step 4.
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14
Sift the flours again, right into the bowl.
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15
Blend with the hand mixer until the batter is no longer floury.
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16
Add 1/3 of the meringue from Step 7 to the batter, and mix with the hand blender.
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17
When it is blended, add 1/2 of the remaining meringue.
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18
Use a rubber spatula this time, and a cut-and-fold motion to mix.
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19
Lastly add the batter to the bowl containing the meringue.
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20
Mix gently to maintain the airy texture of the meringue.
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21
When it's evenly mixed, pour the batter into the cake pan.
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22
Drop the filled cake pan 2 to 3 times onto the counter top to eliminate air bubbles.
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23
Bake in a preheated 340F/170C oven for 40 minutes.
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24
If it looks like the surface is becoming burned, cover it with foil.
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25
Cool upside down on a bottle or mug and it's done.
