Recipe of Homemade Kabocha Squash Cake

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, kabocha squash cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kabocha Squash Cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Kabocha Squash Cake is something that I have loved my entire life.

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

The ingredients needed to make Kabocha Squash Cake:

1. Make ready 150 grams Kabocha squash
2. Prepare 2 Eggs (large)
3. Prepare 85 grams Sugar
4. Take 80 grams A Cake flour
5. Get 30 grams A Almond powder
6. Take 10 grams A Cornstarch
7. Prepare 1/2 tsp A Baking powder
8. Get 40 grams Butter
9. Take 60 grams Cooked kuromame
10. Prepare 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 with this exceptional food kabocha squash cake recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!