Recipe of Favorite Kabocha Squash Cake

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

Kabocha Squash Cake is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Kabocha Squash Cake is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have kabocha squash cake using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Cake:

1. Take 150 grams Kabocha squash
2. Prepare 2 Eggs (large)
3. Take 85 grams Sugar
4. Take 80 grams A Cake flour
5. Prepare 30 grams A Almond powder
6. Get 10 grams A Cornstarch
7. Make ready 1/2 tsp A Baking powder
8. Get 40 grams Butter
9. Get 60 grams Cooked kuromame
10. Get 1 tbsp Rum

Instructions to make Kabocha Squash Cake:

1. Heat the kabocha (I use a microwave), mash it, and chill it in the refrigerator. Strain it if you want it to look prettier.
2. Heat the egg in a hot water bath and add the sugar in 2~3 batches while mixing. (When the egg has warmed to about body temperature, remove from the heat.)
3. Whip the mixture until it's stiff enough to create ribbons like in the picture.
4. Sift together the "A" ingredients and fold into the mixture from Step 3 in 2~3 batches.
5. When everything is mixed in, the batter should be smooth.
6. Take some of the batter from Step 5 and mix it in with the kabocha from Step 1. (This will make it easier to mix the kabocha in with the batter.)
7. Add the kabocha mixture into the batter from Step 5 and mix until smooth.
8. Add the warmed (50℃) butter to the batter and mix together.
9. Add the kuro-mame and the rum and gently mix. The batter is ready.
10. Pour the batter into the pan and put it into an oven preheated to 170℃. Bake for about 45 minutes.
11. Once baked, drop the pan lightly to release the steam. Remove the cake from the pan and let cool.
12. All done. The color of the pumpkin gives it a pretty finish. The subtle sweetness of the kuro-mame accentuates the flavor.

So that is going to wrap this up for this exceptional food kabocha squash cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!