For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake. It is one of my favorites food recipes. This time, 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 well liked of recent trending foods in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake using 20 ingredients and 8 steps. Here is how you cook it.

I figured I would bake a chiffon cake with Halloween colors.

When adding the meringue in Step 6, first add 1/3 of the meringue and beat until smooth with an egg beater, then add the remaining meringue. This helps the meringue and batter to be well incorporated.
Also, the delicate meringue is ruined by the heavy cocoa batter, so be careful not to over-mix. Recipe by flan*

Ingredients and spices that need to be Make ready to make For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake:

1. Kabocha squash batter
2. 50 grams Kabosha squash (boiled)
3. 1 tsp Rum
4. 10 grams Maple syrup
5. 1 1/2 Egg yolk
6. 15 grams Sugar
7. 20 grams Vegetable oil
8. 10 grams Water
9. 35 grams Cake flour
10. Black cocoa batter
11. 1 1/2 Egg yolks
12. 15 grams Sugar
13. 20 grams Vegetable oil
14. 25 grams Water
15. 1 tsp Rum
16. 35 grams Cake flour
17. 4 grams Black cocoa powder
18. Meringue
19. 4 Egg white
20. 40 grams Sugar

Steps to make 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.

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