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Kabocha Squash Chiffon Cake
Kabocha Squash Chiffon Cake

Before you jump to Kabocha Squash Chiffon Cake recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Mostly, people have been trained to believe that “comfort” foods are terrible for the body and should be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are several foods that actually can raise your moods when you eat them. When you are feeling a little down and need an emotional pick-me-up, test out a few of these.

Put together a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all terrific for helping to boost your mood. This is because seeds and nuts have a lot of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given moment. The more serotonin you have, the happier you are going to feel. Not only that, nuts, in particular, are a fantastic protein source.

So you see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to kabocha squash chiffon cake recipe. To make kabocha squash chiffon cake you need 7 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to prepare Kabocha Squash Chiffon Cake:
  1. Take 4 Whole egg
  2. You need 60 grams Raw cane sugar
  3. Take 50 ml Milk
  4. Provide 2 tbsp Vegetable oil
  5. Take 80 grams Cake flour
  6. You need 1 net weight 120 grams Kabocha squash
  7. Use 30 grams Walnut (chopped) or almond
Steps to make Kabocha Squash Chiffon Cake:
  1. Separate eggs into whites and yolks. Keep each in separate bowls. Roast the walnut in 120℃ for about 5 minutes and let it cool. Preheat the oven to 170℃!
  2. Sift the cake flour.
  3. Take out the seeds from the kabocha squash. Wash the kabocha squash well and heat it up in a microwave for 4 minutes. Heat up until you can stick a bamboo skewer through without much pressure. Scrape off the meat inside of the kabocha squash and mash. Chop up the skin.
  4. Add half of the raw cane sugar to the egg whites and mix well using a whisk until the mixture becomes like mayonnaise. Add vegetable oil little at a time and mix well after each addition.
  5. Add the kabocha squash paste into the bowl from Step 3 and mix. Add milk as well and mix.
  6. Add sifted cake flour to the mixture while sifting it once again. Mix using a rubber spatula in a cutting motion! Mix well quickly until the mixture becomes shinny.
  7. Whip the egg whites using a hand mixer. Add the rest of the raw cane sugar in two to three portions and whip up a stiff meringue.
  8. Add 1/3 of meringue to the egg yolk mixture and mix well using a whisk.
  9. Put all egg yolk mixture from Step 8 into the bowl of meringue and mix well quickly in a cutting motion.
  10. Add the skin of the kabocha squash, walnut and mix.
  11. Pour all of the batter into the cake pan and lightly tap the cake pan on the work board. Stick a bamboo skewer into the batter and stir to eliminate big air bubbles.
  12. Bake in a 170℃ preheated oven for 35 minutes, and then it is ready.
  13. When the cake is ready, let it cool upside down until it is completely cool.
  14. You can use any kind of nuts, but make sure to roast them before using. It will also be delicious if you sprinkle sliced almonds on the bottom of the cake pan.

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