Kabocha Squash Cake recipe - ingredients, nutrition and when to eat it
This cake is made with a softly baked kabocha squash sponge topped with sweet kabocha cream.
This cake is made with a softly baked kabocha squash sponge topped with sweet kabocha cream. It is lovely with coffee in the afternoon or as a light dessert after a meal.
Snacks & desserts · 60 minutes to cook
Tips: If the kabocha squash is very moist, heat the mashed squash gently in a pan for 1–2 minutes to thicken it.
Tips: Let the sponge cool completely before adding the cream, or the cream may melt.
Tips: Whipping the cream for too long can cause it to separate. Stop when it just begins to hold soft marks.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- All-purpose flour — 30 g
- Egg — 0.5 pc
- Sugar — 1.5 Tbsp
- Butter — 2 tsp
- Baking powder — 0.3 tsp
- Heavy cream — 3 Tbsp
- Cream cheese — 1.5 Tbsp
- Milk — 2 tsp
- Vanilla extract — 0.3 tsp