Banana & Kabocha Squash Cake

  1. Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily.
  2. Mash the kabocha and let it cool.
  3. Mash the banana until creamy.
  4. Combine the kabocha, banana, and rum mix into a paste.
  5. Sift together the dry ingredients marked with .
  6. Melt the butter over a double boiler.
  7. Spread the butter on the mold and either coat with flour or line with parchment paper.
  8. Preheat the oven to 170C.
  9. Put the ingredients marked with into a bowl, and create a meringue using the hand mixer at high speed.
  10. Whip until the cream forms a thick ribbon when the whisk is lifted.
  11. Reduce speed to low and slowly mix around to smooth out the cream.
  12. Add the ingredients marked with into a bowl and mix until white and thick with a hand mixer.
  13. Add the kabocha paste and blend until well incorporated.
  14. Mix in the melted butter and blend thoroughly.
  15. Add the sifted dry ingredients.
  16. Mix lightly from the bottom with a rubber spatula, being careful not to knead.
  17. Add the meringue in 3 portions.
  18. Fold in carefully so the foam doesn't break down.
  19. Add each portion once the mixture is somewhat blended.
  20. The resulting batter should be glazed and fluffy in texture.
  21. Pour it into the mold.
  22. Tap the mold lightly on counter top and put it into oven.
  23. Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes.
  24. Fruit cake mold: 30 to 35 minutes.
  25. Muffin mold: 20 to 25 minutes.
  26. The cake is done once a skewer comes out clean.
  27. Remove from mold and let cool.
  28. If you can, let it rest overnight to let the taste settle.

banana, flour, flour, baking powder, egg whites, cane sugar, salt, egg yolks, cane sugar, butter

Taken from cookpad.com/us/recipes/145063-banana-kabocha-squash-cake (may not work)

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