Recipe of Perfect Kabocha Squash Cake

Kabocha Squash Cake Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Kabocha Squash Cake” recipe we have found so far. This is gonna really delicious.

Ingredients of Kabocha Squash Cake

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

Kabocha Squash Cake step by step

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..