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1
Remove the skin from the kabocha and heat in the microwave until soft.
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2
Mash and let cool.
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3
Mix together the cream and sugar with a whisk until soft and like cream cheese.
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4
Add the beaten egg a little at a time while mixing well.
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5
Sift the flour into the mixture from Step 2.
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6
Mix well until there are no lumps remaining.
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7
Add the kabocha from Step 1 and mix until the batter is an even color.
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8
Add the milk (or soy milk) to the batter a little at a time while mixing well.
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9
Preheat the oven to 180C.
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10
Pour the batter into a pan.
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11
Drop the pan from about 10 cm onto a table a few times to get the air out.
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12
Bake in the preheated oven on the lower shelf for 30 minutes.
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13
Reduce the heat to 150C and bake for an additional 20-30 minutes.
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14
If a toothpick inserted in the center comes out clean, it is done.
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15
Once baked, drop about 10 cm onto a table once.
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16
Let cool.
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17
Once cooled, wrap the cake in plastic wrap.
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18
Chill in the refrigerator.
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19
Finally, remove the cake from the pan.
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20
It's also delicious with banana.
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21
In this case, use about 2 mashed bananas (50 g) and use in place of the kabocha.
