For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake
For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, for halloween ♪ a kabocha squash & cocoa chiffon cake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. 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:
  1. Prepare Kabocha squash batter
  2. Get 50 grams Kabosha squash (boiled)
  3. Take 1 tsp Rum
  4. Get 10 grams Maple syrup
  5. Prepare 1 1/2 Egg yolk
  6. Make ready 15 grams Sugar
  7. Get 20 grams Vegetable oil
  8. Get 10 grams Water
  9. Make ready 35 grams Cake flour
  10. Take Black cocoa batter
  11. Take 1 1/2 Egg yolks
  12. Take 15 grams Sugar
  13. Prepare 20 grams Vegetable oil
  14. Take 25 grams Water
  15. Prepare 1 tsp Rum
  16. Prepare 35 grams Cake flour
  17. Make ready 4 grams Black cocoa powder
  18. Prepare Meringue
  19. Take 4 Egg white
  20. Take 40 grams Sugar
Steps to make For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake:
  1. Preparation: combine the rum and maple syrup with the cooked and mashed kabocha (You can also substitute water for the maple syrup).
  2. 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.
  3. Add the prepped kabocha squash and water to one bowl, add rum and water to the other bowl, and whisk both.
  4. Add the dry ingredients to both bowls, and whisk with an egg beater.
  5. *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.
  6. 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.
  7. 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.
  8. 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 it up with this exceptional food for halloween ♪ a kabocha squash & cocoa chiffon cake recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!