Super-Fluffy Kabocha Squash Chiffon Cake Recipe

Name: Super-Fluffy Kabocha Squash Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 grams Kabocha squash; 60 ml Milk; 3 A. Egg yolks; 30 grams A. Granulated sugar; 4 B. Egg whites; 60 grams B. Granulated sugar; 80 grams Cake flour; 2/3 tsp Baking powder; 2 shakes Cinnamon; 1 Vanilla extract; 40 ml Vegetable oil

Servings: persons

120 grams Kabocha squash
60 ml Milk
3 A. Egg yolks
30 grams A. Granulated sugar
4 B. Egg whites
60 grams B. Granulated sugar
80 grams Cake flour
2/3 tsp Baking powder
2 shakes Cinnamon
1 Vanilla extract
40 ml Vegetable oil

1
Slice the kabocha squash.
2
Microwave to soften.
3
Press the kabocha through a strainer.
4
Mix in the milk to make smooth.
5
Add all [A] ingredients into a bowl and mix well.
6
When white and thick, add the kabocha mixture and vanilla extract.
7
Make a meringue with [B] ingredients.
8
Whip lightly and add 1/3 of the granulated sugar.
9
Mix well.
10
Add the rest of the sugar in two batches.
11
Whip until it forms peaks.
12
Mix in the vegetable oil into the bowl from Step 3.
13
Sift the dry ingredients into the bowl.
14
Add 1/3 of the meringue.
15
Whip from bottom up, and mix while incorporating air.
16
Now using a rubber spatula, add the rest of the meringue in 2 batches.
17
Pour the batter into the mold.
18
Smooth out the surface.
19
Bake in 170C oven for 35 to 40 minutes.
20
When done, flip it upside-down to cool.
21
After it's cooled down, cover with a bag and let it moisten up.
22
Remove from mold when it's completely cooled down.
23
Serve.
24
Here, I sliced the cake and wrapped it individually before forming them into a chiffon shape again.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 120 grams Kabocha squash, 60 ml Milk, 3 A. Egg yolks, 30 grams A. Granulated sugar, and more.

Yes, Super-Fluffy Kabocha Squash Chiffon 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.

Super-Fluffy Kabocha Squash Chiffon Cake

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