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Cream Filled Little Kabocha Squash Chiffon Cakes
Cream Filled Little Kabocha Squash Chiffon Cakes

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We hope you got insight from reading it, now let’s go back to cream filled little kabocha squash chiffon cakes recipe. To cook cream filled little kabocha squash chiffon cakes you only need 16 ingredients and 26 steps. Here is how you cook it.

The ingredients needed to cook Cream Filled Little Kabocha Squash Chiffon Cakes:
  1. Prepare Kabocha squash (with the skin)
  2. You need Milk
  3. Use ○Egg white
  4. Use ○Castor sugar
  5. You need ○Cornstarch
  6. You need ○Salt
  7. You need ●Egg yolk
  8. Prepare to 25 grams ●Castor sugar
  9. Prepare ●Vegetable oil
  10. Take ●Water
  11. Prepare ●Cake flour
  12. Get ●Cinnamon powder
  13. Use ●Nutmeg (optional)
  14. Take Heavy cream
  15. Provide to 10 grams Granulated sugar
  16. Prepare Brandy
Instructions to make Cream Filled Little Kabocha Squash Chiffon Cakes:
  1. Remove the seeds and fibrous insides of the kabocha squash, and cut into 2 cm chunks. Wet quickly with water, put on a plate, cover with plastic wrap, and microwave until tender.
  2. Mash into a smooth paste while it's still hot. Mash up the skin as finely as possible. Add the milk and mix.
  3. Sift the flour and spices together twice. Preheat the oven to 340°F/170°C.
  4. Make the meringue. Beat the egg whites lightly with a handheld mixer, add sugar all at once, and beat until the whites form soft peaks.
  5. Add the cornstarch and salt, and continue beating with low speed until the meringue is very finely textured. It should form soft peaks that slowly flop over.
  6. Make the yolk batter. Beat the egg yolks lightly, and add all the sugar. Mix until the sugar melts.
  7. Add the oil, and beat until blended. Add the water. Add the kabocha squash puree and mix everything together well.
  8. Add the flour all at once. Change over to a handheld whisk, and mix well until the batter is no longer floury.
  9. Fold in the meringue. Add one scoop of it to the batter, and mix in well with the whisk.
  10. This sacrifices the delicate meringue to loosen the batter.
  11. Change to a rubber spatula, and add 1/3 of the meringue. Stir up from the bottom. When it's more or less mixed in, add 1/2 of the rest of the meringue.
  12. When that's been incorporated too, pour the batter into the bowl containing the remaining meringue and fold in.
  13. The finished batter looks like this. It's light and airy and shiny.
  14. Pour the batter into the cake pans from about 15 cm above them. Hold each pan with your thumb over the center funnel, and drop them gently 1 to 2 times to eliminate air pockets.
  15. Bake in an oven (20 minutes for 12 cm pans, 30 minutes for a 17 cm pan).
  16. When they're done, drop each cake pan from about a 15 cm height to eliminate the hot air and prevent shrinking. Turn over and let cool.
  17. Leave to cool until they the cake pans are just slightly warm to the touch. Put in a plastic bag and leave overnight.
  18. Insert a knife in between the pan and the cake, and go around once.
  19. Insert a bamboo skewer in the middle and go once around the funnel.
  20. Turn over, put the cake on your hand, and go once around the bottom.
  21. I took the cake out of the pan. Whip the fresh cream with sugar. When the cream forms very soft peaks, add the brandy, and continue whipping until it forms firm peaks.
  22. Set a choux pastry tip onto an icing bag, and fill with the cream.
  23. Place a cake upright. If you have 12 cm cakes, make 4 to 5 holes in it up to a 3 cm depth with a chopstick.
  24. If you have a 17 cm cake, make 6 to 8 holes up to a 5 cm depth with a chopstick.
  25. Insert the pastry tip into the whole and squeeze the cream in. Stop squeezing when a little cream comes squirting out of the hole.
  26. The cakes look like this. Wrap up in plastic wrap so they don't dry out and refrigerate for a while until the cream has settled, and they're finished.

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