Recipe of Favorite For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake

For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake.

To begin with this recipe, we have to first prepare a few ingredients. 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. Get of Kabocha squash batter.
2. Prepare 50 grams of Kabosha squash (boiled).
3. Prepare 1 tsp of Rum.
4. Take 10 grams of Maple syrup.
5. Take 1 1/2 of Egg yolk.
6. Get 15 grams of Sugar.
7. Take 20 grams of Vegetable oil.
8. Prepare 10 grams of Water.
9. Make ready 35 grams of Cake flour.
10. Take of Black cocoa batter.
11. Prepare 1 1/2 of Egg yolks.
12. Prepare 15 grams of Sugar.
13. Get 20 grams of Vegetable oil.
14. Make ready 25 grams of Water.
15. Get 1 tsp of Rum.
16. Prepare 35 grams of Cake flour.
17. Make ready 4 grams of Black cocoa powder.
18. Make ready of Meringue.
19. Make ready 4 of Egg white.
20. Take 40 grams of 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..

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