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Fluffy Kabocha Squash Chiffon Cake
Fluffy Kabocha Squash Chiffon Cake

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

A lot of us have been taught to believe that comfort foods are bad and should be avoided. But if your comfort food is candy or junk food this can be true. Soemtimes, comfort foods can be very nourishing and good for us to consume. There are several foods that basically can improve your moods when you consume them. When you feel a little down and need an emotional pick-me-up, try a couple of these.

Eggs, believe it or not, are fantastic for helping you fight depression. You must be sure, however, that what you make includes the egg yolk. The yolk is the most important part of the egg iwhen it comes to helping you cheer up. Eggs, the egg yolk particularly, are high in B vitamins. B vitamins can be terrific for elevating your mood. This is because these vitamins increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Try eating an egg and be happy!

You can see, you don’t need junk food or foods that are terrible for you just so to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to fluffy kabocha squash chiffon cake recipe. To make fluffy kabocha squash chiffon cake you only need 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Fluffy Kabocha Squash Chiffon Cake:
  1. Get 80 grams ☆Cake flour
  2. Prepare 1 1/2 tsp ☆Baking powder
  3. You need 1 dash ☆Salt
  4. Get 3 Egg yolk
  5. Prepare 4 Egg white
  6. Get 70 grams Granulated sugar (or caster sugar)
  7. Take 50 ml Vegetable oil
  8. Take 50 ml Milk
  9. You need 1 tbsp Rum
  10. Prepare 180 grams Kabocha squash (net weight)
Steps to make Fluffy Kabocha Squash Chiffon Cake:
  1. Remove the skin and seeds from the kabocha squash, and microwave. You can leave the skin on if you prefer.
  2. Mash up the kabocha while it is still hot. It is ok if there are lumps! Please mash it up until there are no lumps for those of you that prefer it smooth.
  3. Measure out all of the ingredients while the kabocha squash is cooling. Sift the ☆ powdered ingredients. Preheat the oven to 170°C.
  4. Add in half of the sugar to the egg whites and beat. It will become difficult to mix if you over whip it, so it is best if it dangles like shown in the photo.
  5. Add in the remaining sugar to the egg yolks, and whip until it turns white and thick. You can use the hand mixer with the egg white still on it.
  6. Add vegetable oil, milk, and rum to the whisked egg yolks, and mix. After it has mixed nicely, add in the kabocha squash and mix some more.
  7. Add in the sifted powders, and mix with a rubber spatula etc.
  8. Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue.
  9. Add step 8 to the middle of the meringue bowl. Roughly mix so as not to mess up the meringue.
  10. The batter is done. It turns into a batter with the texture of kabocha chunks.
  11. Pour the batter into the mold, and hit the bottom of the mold 2-3 times to remove the air. Bake at 170°C for 30-35 minutes.
  12. It is done if you poke it with a toothpick and it comes out clean. Flip it upside down on top of a wine bottle etc., let cool completely, and remove from the mold.
  13. If you are making snacks for the kids or do not like rum, please increase the amount of milk without adding in rum. Adjust the amount of sugar according to the sweetness of the kabocha.

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