Step-by-Step Guide to Make Ultimate For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake

For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake.

To begin with this recipe, we must prepare a few components. You can cook for halloween ♪ a kabocha squash & cocoa chiffon cake using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake:

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

Instructions 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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