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We hope you got benefit from reading it, now let’s go back to banana & kabocha squash cake recipe. To make banana & kabocha squash cake you need 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Banana & Kabocha Squash Cake:
- Use 70 grams ○ Kabocha squash (unpeeled)
- Get 70 grams ○ Banana
- You need 1 tbsp ○ Rum
- Take 70 grams ◎ Cake flour
- Take 70 grams ◎ Almond flour
- Prepare 1 tsp ◎ Baking powder
- You need 2 medium ◆ Egg whites
- Use 40 to 45 grams ◆ Raw cane sugar
- Provide 1 dash ◆ Salt
- You need 2 medium ◇ Egg yolks
- Get 30 grams ◇ Raw cane sugar
- You need 70 grams Melted butter (unsalted)
Steps to make Banana & Kabocha Squash Cake:
- Preparation: Remove the fibrous parts out of the kabocha squash and steam until a skewer can piece through easily. Mash the kabocha and let it cool. Mash the banana until creamy.
- Combine the kabocha, banana, and rum mix into a paste. Sift together the dry ingredients marked with ◎. Melt the butter over a double boiler.
- Spread the butter on the mold and either coat with flour or line with parchment paper. Preheat the oven to 170℃.
- Put the ingredients marked with ◆ into a bowl, and create a meringue using the hand mixer at high speed. Whip until the cream forms a thick ribbon when the whisk is lifted.
- Reduce speed to low and slowly mix around to smooth out the cream.
- Add the ingredients marked with ◇ into a bowl and mix until white and thick with a hand mixer. Add the kabocha paste and blend until well incorporated.
- Mix in the melted butter and blend thoroughly.
- Add the sifted dry ingredients. Mix lightly from the bottom with a rubber spatula, being careful not to knead.
- Add the meringue in 3 portions. Fold in carefully so the foam doesn't break down. Add each portion once the mixture is somewhat blended.
- The resulting batter should be glazed and fluffy in texture. Pour it into the mold. Tap the mold lightly on counter top and put it into oven.
- Baking time for your reference: 20 cm pound cake mold: 35 to 40 minutes. Fruit cake mold: 30 to 35 minutes. Muffin mold: 20 to 25 minutes.
- The cake is done once a skewer comes out clean. Remove from mold and let cool. If you can, let it rest overnight to let the taste settle.
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