Spinach and Kabocha Pumpkin Cake with Rice Flour
Spinach, kabocha pumpkin, and rice flour make this savory cake packed with nutrients and slightly sweet. Egg whites are folded into the batter separately to make it very light. This cake can even be served for breakfast!
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Rice flour is very mild and compatible with other ingredients. It brings out the flavor and colors of vegetables beautifully.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
One 7-inch (17cm) chiffon cake
Ingredients
For the pumpkin puree
| ¼ cup (60g) | kabocha pumpkin or canned pumpkin |
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| 1 tablespoon (15ml) | milk |
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| 2 teaspoons (10ml) | water |
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For the spinach puree
| 3oz/75g | fresh spinach (about 2½ cups) |
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| 2 teaspoons (10ml) | milk |
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| 2 teaspoons (10ml) | water |
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| 3 | eggs, separated |
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| 2⅓ tablespoons (30g) | sugar for the egg yolks |
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| 3 tablespoons (40ml) | vegetable oil |
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| ½ cup (70g) | rice flour |
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| ⅔ teaspoon (2.8g) | baking powder |
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| 3 tablespoons (40g) | sugar for egg whites |
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| Powdered sugar and mint for garnish | |
Directions
For the pumpkin puree
Cook the pumpkin in a steamer. Peel and mash. Combine with milk and water, then puree with a hand mixer.
For the spinach puree
In a saucepan, boil spinach and drain. Combine with milk and water, then puree with the hand mixer.
Preheat the oven to 350°F (180°C).
In a bowl, beat egg yolks, sugar, and vegetable oil until pale yellow and creamy. Divide in half. Combine 1/2 of the egg yolk mixture into the pumpkin puree. Combine the remaining egg yolk mixture into the spinach puree. In each bowl, add 1/4 cup of rice flour and 1/3 teaspoon of baking powder. Mix well.
In a clean bowl, beat egg whites until soft peaks form. Add sugar in 2-3 portions. Beat until stiff peaks form. Divide in half.
Fold half of the egg white mixture into the pumpkin batter. Fold the remaining egg white mixture into the spinach batter.
Alternate pouring pumpkin and spinach batters into an ungreased chiffon cake pan. Use a skewer to swirl to create a marbled effect. Do not overmix.
Bake for 45 minutes.
Invert the pan to cool. When cooled down completely, remove from the pan. Dust with powdered sugar and mint. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.