Pumpkin cake recipe かぼちゃケーキのレシピ・作り方
ingredient(18cm)
pumpkin 1/4
egg 2
sugar 80g
pastry flour 155g
cornstarch 20g
baking powder 5cc
bicarbonate of soda 5cc
oil 80cc
butter 20g
slice almond
材料（18ｃｍの丸型１個分）
かぼちゃ 1/4個
卵 ２個
砂糖 ８０ｇ
薄力粉 155ｇ
コーンスターチ 20ｇ
ベーキングパウダー 小さじ１
重曹 小さじ１
サラダ油 80cc
無塩バター 20ｇ
スライスアーモンド 少々
粉砂糖 お好みで
詳細は長澤家のレシピブログで♪
http://ameblo.jp/ngswcook/entry-10689252840.html
22件のコメント
i love kabocha squash – my favourite for fall and winter cooking!
very good!!!
thank you ~ ^ ^ i like this recipe
may I steam the kabocha instead of putting it in the microwave for 6 minutes..?
because I don't think my microwave is the same as yours
おいしいそう！！
oiso ne~~~
@sk0616 it's all just to cook and soften the pumpkin. You need the moisture though, or else it'll be hard and and dry….and that won't work too well.
delicious!!
めちゃめちゃ美味しそう。これも作ります。本も注文しちゃいましたよ＾＾
thanks!
Mmmmmmmm
absolutely wonderful. thank you.
Your cake was soo delicous. I just had the problem that the middle wasnt baked trough. But one of my favorite cakes anyway!
what is bicarbonate of soda?
美味しそう(＾-＾*)/
oishii sooooooooo i love kabucha cake
are the pumpkins that we use in amaerica in jqpan as well.because when ever i see pumpkin its reqlly kobocha squash that used (they taste similar but just asking)
食べたいな〜美味しそう(^O^)
ちょっと手間がかかりますが、自然な甘さで美味しいのでぜひお試しください♪
thank u, I make it very often, it is very taste, thanks kisses from Venezuela, Spain and Holland <3 😉
Why we use cornstarch here?
Direction in english pleaseeeeeeee😥