Today I made a Kabocha squash cake. Kabocha squash is a very popular ingredient in East Asia. In Korea, it is used a lot, especially for baking, while Pumpkin is used less often. When I first came to the United States, it was interesting that in the United States, kabocha squash was not used at all for baking, and pumpkin was a very common ingredient in baking. The two flavors are similar but slightly different. Kabocha squash has a slightly firmer texture and a fresher taste. If you’ve never tried kabocha squash in baking, give this one a try! It’s very good.
Cake mold 15.5cm * 7.5cm * 6.5cm
[ Kabocha pound cake ]
90g unsalted butter
55g Light brown sugar
13g Kabocha powder
80g cake flour
2.5g baking powder
A little salt
70g Kabocha puree
50g cubed kabocha
1. Lightly beat the butter at room temperature.
2. Add brown sugar, salt and honey and beat until butter color becomes light and puffy.
3. Mix eggs at room temperature several times.
4. Add room temperature squash puree and mix.
5. Add the flour, baking powder and sifted Kabocha powder and knead until no flour is visible.
6. Add kabocha squash cubes and mix.
7. Place the finished dough into the mold and line the high and middle low sides with a spatula.
8. Bake in preheated oven at 170 degrees C (338 ℉) for 40 minutes. (Wiswell booster furnace)
* Convection oven: Bake at about 160 degrees Celcius.
[ Kabocha ice cream ]
60g Mascarpone cheese
25g sweetened condensed milk
100g fat cream
120g Kabocha sqsah puree
1. Lighten the mascarpone cheese.
2. Add condensed milk and mix well.
3. Add the pureed kabocha squash and mix well with a hand mixer.
4. Add cold condensed cream and beat until stiff.
* Storage: In an airtight container to prevent surface drying, can be refrigerated for up to 4 days. It can also be frozen. (About 3 weeks when frozen)