Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, super-fluffy kabocha squash chiffon cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Delivering market-leading returns while making a positive impact. Your Super is a powerful tool to create positive change, helping both you & the planet. Great recipe for Super-Fluffy Kabocha Squash Chiffon Cake. I combined my two favorite things - kabocha squash and chiffon cakes.

Super-Fluffy Kabocha Squash Chiffon Cake is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Super-Fluffy Kabocha Squash Chiffon Cake is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have super-fluffy kabocha squash chiffon cake using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Super-Fluffy Kabocha Squash Chiffon Cake:

1. Make ready 120 grams Kabocha squash
2. Prepare 60 ml Milk
3. Get 3 A. Egg yolks
4. Take 30 grams A. Granulated sugar
5. Take 4 B. Egg whites
6. Take 60 grams B. Granulated sugar
7. Prepare 80 grams ●Cake flour
8. Get 2/3 tsp ●Baking powder
9. Make ready 2 shakes ●Cinnamon
10. Get 1 Vanilla extract
11. Take 40 ml Vegetable oil

Add all [A] ingredients into a bowl and mix well. When white and thick, add the kabocha mixture and vanilla extract. Make a meringue with [B] ingredients. Great recipe for Fluffy Kabocha Squash Chiffon Cake.

Instructions to make Super-Fluffy Kabocha Squash Chiffon Cake:

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

Make a meringue with [B] ingredients. Great recipe for Fluffy Kabocha Squash Chiffon Cake. It was too much of a bother to strain the kabocha and mix with a hand mixer. It turned into a chiffon with the delicious texture of kabocha. Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal.

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