Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, for halloween ♪ a kabocha squash & cocoa chiffon cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook for halloween ♪ a kabocha squash & cocoa chiffon cake using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake:
- Take Kabocha squash batter
- Take 50 grams Kabosha squash (boiled)
- Get 1 tsp Rum
- Prepare 10 grams Maple syrup
- Take 1 1/2 Egg yolk
- Take 15 grams Sugar
- Prepare 20 grams Vegetable oil
- Prepare 10 grams Water
- Take 35 grams Cake flour
- Prepare Black cocoa batter
- Make ready 1 1/2 Egg yolks
- Make ready 15 grams Sugar
- Get 20 grams Vegetable oil
- Prepare 25 grams Water
- Make ready 1 tsp Rum
- Prepare 35 grams Cake flour
- Get 4 grams Black cocoa powder
- Make ready Meringue
- Make ready 4 Egg white
- Get 40 grams Sugar
Instructions to make For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake:
- Preparation: combine the rum and maple syrup with the cooked and mashed kabocha (You can also substitute water for the maple syrup).
- Prepare both batters. Add the egg yolks to separate bowls with sugar and mix together; add vegetable oil a bit at a time while whisking with an egg beater.
- Add the prepped kabocha squash and water to one bowl, add rum and water to the other bowl, and whisk both.
- Add the dry ingredients to both bowls, and whisk with an egg beater.
- *If you add in a bit of red food coloring to the pumpkin batter (not listed), the dough will turn a vibrant orange color when baked.
- Put egg whites in a separate bowl, and make a meringue by adding sugar in 3 batches. Divide in half and add to each bowl from Step 4.
- Ladle the batter little by little, alternating between colors as much as possible, and pouring it in at random. Use a spatula for the remaining dough.
- Bake in an oven preheated to 340°F/170°C for 35 minutes. Flip the mold upside down after baking to cool, remove from the mold with a chiffon knife, and it is done.
So that’s going to wrap this up for this exceptional food for halloween ♪ a kabocha squash & cocoa chiffon cake recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
