Chiffon-Style Kabocha Squash Cake
Kabocha squash is a popular ingredient in Asian desserts due to its naturally sweet and creamy texture.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1.5 cup Kabocha Squash
- 1.5 cup Cake flour
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 4 unit Egg yolks
- 6 unit Egg whites
- 1/2 teaspoon Cream of tartar
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 325°F (163°C).
- Cut the kabocha squash into chunks and remove the seeds. Steam the squash until soft, then mash it into a smooth puree.
- In a large mixing bowl, combine the kabocha puree, cake flour, granulated sugar, vegetable oil, egg yolks, vanilla extract, and salt. Mix until well combined.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the kabocha mixture until fully incorporated.
- Pour the batter into an ungreased chiffon cake pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and invert it onto a cooling rack. Let it cool upside down for 30 minutes.
- Run a knife around the edges of the pan to loosen the cake, then remove it from the pan.
- Dust the cake with powdered sugar before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.