5-6 Tbsp water (this really depends on how watery or starchy your kabocha squash is. Add 1 Tbsp each time until you got that thick gravy/sour cream consistency
Large Stainless Steel, Copper, or Glass mixing bowl
Medium size bowl
2 small bowls
Rubber spatula
Mixer, either hand or stand
Sifter
Instructions
Preheat oven to 350 F.
Lightly grease 7-8 inch tin with coconut oil
In a medium size bowl, separate the egg whites and the yolks (best done when the eggs are still cold straight up from the fridge). Reserve the yolks for another use.
Grind ½ cup granulated Splenda in a coffee grinder until it becomes powdered
In a separate bowl, mix coconut flour, whey protein powder, baking powder, powdered Splenda, cocoa powder, and salt.
Sift the dry ingredients.
In another bowl, mix mashed baked kabocha with 1 Tbsp coconut milk, 1 tsp vanilla extract and 1 Tbsp of water. Mixture should resemble thick gravy. Don't make it too watery. If the batter gets too watery, a quick remedy would be mix about 1-2 tsp of the sifted dry ingredients.
By this time, the egg whites should be at a room temperature.
Using a hand mixer with a whisk attachment, lightly beat egg whites until foamy.
Lower the mixer speed, then put in ⅛ tsp cream of tartar. Increase the mixer speed and beat until soft peaks formed.
Lower the mixer speed, then mix in ¼ cup granulated Splenda. Mix it slowly until everything incorporates so you won't have the Splenda flying around.
Beat the egg whites until stiff peak formed.
Pour in the kabocha/coconut milk mixture and carefully fold into the egg whites. Please watch video on folding below:
Once the batter is mixed, sift ¼ of the dry ingredients on`to the egg white. Carefully fold the dry ingredients into the egg whites mixture. Repeat this three more times, until you use up all the dry ingredients.
Fill your 7-8 inch tin with the batter.
Bake in 350F for 45-50 minutes
Remove from oven and let sit about 15 minutes before removing from the tin. They come out easier this way.
Slice and enjoy!
Notes
Take your time when folding all the ingredients into the egg whites. And make sure to break apart, very gently, any lumps or bubbles of dry mix that you see.
The best way to do this is by lifting the lumps onto your spatula and breaking them apart by tapping the spatula on the side of the bowl.
Using Splenda: I use ½ cup of the Splenda granules (not the baking Splenda or packets) and then powder that for the dry mix, and use ¼ cup for the egg whites.