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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Super-Fluffy Kabocha Squash Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions