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Chiffon-Style Kabocha Squash Cake
Chiffon-Style Kabocha Squash Cake

Before you jump to Chiffon-Style Kabocha Squash Cake recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

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Your mood can really be helped by green tea. You were sure it had to be included in this article, right? Green tea is packed full of an amino acid referred to as L-theanine. Studies show that this particular amino acid can essentially stimulate brain waves. This helps improve your mental acuity while having a relaxing effect on the rest of your body. You probably already knew how easy it is to get healthy when you consume green tea. Now you are well aware that it helps you to elevate your moods as well!

See, you don’t need to stuff your face with junk food when you want to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to chiffon-style kabocha squash cake recipe. You can cook chiffon-style kabocha squash cake using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Chiffon-Style Kabocha Squash Cake:
  1. Prepare 140 grams Kabocha squash
  2. You need 20 ml Heavy cream
  3. You need 30 ml Vegetable oil
  4. Take 1 pinch Salt
  5. You need 3 Eggs
  6. Prepare 65 grams Sugar
  7. Prepare 75 grams Cake flour
  8. Prepare 1 tbsp Rum
Instructions to make Chiffon-Style Kabocha Squash Cake:
  1. Microwave the squash to soften it. Use a masher to crush it. Add the heavy cream, vegetable oil, and salt and use a whisk to mix well.
  2. Whip the egg well, while adding the sugar in 3 parts (mix together. It should be a ribbon-like meringue that leaves trails when the whisk is lifted).
  3. Add 1/3 of Step 2 to Step 1 and use a whisk to mix well. Add the flour and use a rubber spatula to mix, careful to avoid clumping.
  4. Add the remaining meringue and rum to Step 3, and mix with the rubber spatula using a scooping motion from the bottom. Pour the batter into the pan and bake in the preheated oven at 170°C for 30 minutes.
  5. Once it's finished baking allow to cool, wrap, and then chill in the refrigerator.
  6. And it's complete! This time I topped it with vanilla ice cream.

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