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.
  3. 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.
  4. Add the prepped kabocha squash and water to one bowl, add rum and water to the other bowl, and whisk both.
  5. Add the dry ingredients to both bowls, and whisk with an egg beater.
  6. *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.
  7. Put egg whites in a separate bowl, and make a meringue by adding sugar in 3 batches.
  8. Divide in half and add to each bowl from Step 4.
  9. Ladle the batter little by little, alternating between colors as much as possible, and pouring it in at random.
  10. Use a spatula for the remaining dough.
  11. Bake in an oven preheated to 340F/170C for 35 minutes.
  12. Flip the mold upside down after baking to cool, remove from the mold with a chiffon knife, and it is done.

maple syrup, egg yolk, sugar, vegetable oil, water, flour, egg yolks, sugar, vegetable oil, water, flour, black cocoa, egg, sugar

Taken from cookpad.com/us/recipes/149654-for-halloween-%E2%99%AA-a-kabocha-squash-cocoa-chiffon-cake (may not work)

Another recipe

Switch theme