Light and Moist! Kabocha Cake
Light and Moist! Kabocha Cake

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, light and moist! kabocha cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Light and Moist! Kabocha Cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Light and Moist! Kabocha Cake is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have light and moist! kabocha cake using 14 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Light and Moist! Kabocha Cake:
  1. Make ready 100 grams ●Cake flour
  2. Prepare 1/2 tsp ●Baking powder
  3. Make ready 1/2 tsp ●Cinnamon
  4. Make ready 100 grams Unsalted butter
  5. Make ready 90 grams Granulated sugar
  6. Take 2 Eggs (L)
  7. Prepare 120 grams Mashed kabocha squash
  8. Prepare 1 tbsp Heavy cream
  9. Get 40 grams Red grapes (or raisins)
  10. Make ready 1 dash Rum essence or rum (optional)
  11. Prepare Toppings:
  12. Make ready 1 powdered sugar + egg white Icing
  13. Prepare 1 optional Kabocha seeds
  14. Prepare 1 optional Silver dragées
Instructions to make Light and Moist! Kabocha Cake:
  1. Bring the butter and eggs to room temperature. Mix the ● ingredients together and sift 3 times.
  2. Put the butter in a bowl, and mix with a handheld mixer on the low-speed setting until white and creamy (you can use a whisk too).
  3. Add the granulated sugar in 3 batches. Beat the butter and sugar with the hand mixer on low speed until fluffy.
  4. Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed.
  5. Add the mashed kabocha squash and heavy cream, and keep mixing.
  6. When everything is well mixed, add the ● ingredients all at once. Mix it in with a rubber spatula using a cut-and-fold motion. Don't overwork the batter!
  7. Just before the batter loses its flouriness, add the red grapes (or raisins) and rum (or rum essence), and mix until the batter is not floury anymore and turns glossy.
  8. Divide the batter between the 4 molds. Bake in a preheated 360F/180C oven for 20 minutes. They are done if a bamboo skewer inserted in the middle comes out clean.
  9. While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing. Drizzle the icing over the cakes while they're still warm.
  10. Decorate the cakes before the icing hardens with kabocha seeds and silver dragées, and they're done! You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute.
  11. The cakes are so soft and moist! The raisins and the hint of cinnamon are keys to their wonderful flavor.
  12. How about wrapping them like this to give as gifts? The recipients are sure to be happy!

So that is going to wrap it up with this exceptional food light and moist! kabocha cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!