Chestnut Chiffon Cake 栗子戚风蛋糕
I made this Chestnut Chiffon Cake from the leftover chestnut paste that I used for the Chestnut cream cake. Better not to keep the remainder of the chestnut paste for too long, I quickly make use of it to bake into two chiffon cakes. The recipe below is only for one baked cake. The cake looks plain (better with some chestnut bits for that extra bite) as I don’t have any more chestnut paste left for frosting. I’m sure the extra touch of chestnut frosting will definitely make the cake more delicious and pretty. If chestnut paste is not available, you can use those ready to eat chestnut snack and blend accordingly as in the recipe. Anyway, this Chestnut Chiffon Cake texture is soft, moist and light, a slice of it is definitely not enough!
Chestnut Chiffon Cake
Ingredients
- 58 g egg yolks - 3 egg yolks
- 35 g caster sugar
- 100 g chestnut paste
- 2 tbsp honey
- 45 ml fresh milk
- 1/2 tsp vanilla extract
- 45 ml corn oil
- 75 g cake flour or plain flour
Meringue
- 175 g egg whites - 4 egg whites
- 55 g caster sugar
Instructions
- Combine chestnut paste and milk together. Then blend with honey to smooth puree.
- In a large bowl, mix egg yolks and sugar together, add chestnut puree, vanilla extract and oil well with a hand whisk, stir well. Sift in cake flour and mix well again.
- Meringue - Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry
- Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour batter into a 20cm chiffon tube pan and bake in preheated oven 160 deg C for about 40 minutes.
- Invert cake immediately on a wire rack to cool completely before unmoulding.
Notes
Ready to eat chestnut snack from Donki Donkito Better to add some chestnut bits for that extra bite (add after mixing of meringue, step 4)栗子戚风蛋糕
用之前做栗子奶油蛋糕剩下的栗子泥做了两个戚风蛋糕，效果还不错，蛋糕很松软。假如能涂上一层栗子奶油一定会更加美味。可惜栗子泥用完了。。。
材料：
- 58克 鸡蛋黄 （3个蛋黄）
- 35克 细砂糖
- 100克 栗子泥 （无含糖分）- 可用现成的袋装即食栗子代替
- 2汤匙 蜂蜜
- 45毫升 牛奶）
- 1/2茶匙 香草香精
- 45毫升 玉米油
- 75克 底筋或中筋面粉
蛋白霜
- 175克 蛋白 （4个蛋白）
- 55克 细砂糖
做法：
- 将栗子泥和牛奶拌匀，然后和蜂蜜搅打至顺滑。
- 蛋黄和细糖搅拌均匀，加入栗子酱，香精及玉米油（用手动打蛋器）混合均匀。筛入面粉，再搅拌均匀即可。
- 蛋白霜 – 用搅拌机把蛋白及塔塔粉打致起泡泡，细砂糖分次加入，打致硬发泡。
- 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀即可。
- 将面糊倒入20cm烤模里。放进烤箱以摄氏160度烤约40分钟。
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用。
- 喜欢增加口感的话可以加入少许栗子碎（步骤4-加了蛋白霜之后）
Hi Ann
Thank you for sharing this beautiful recipe.
I think you have missed out the measurement of corn oil in your email to us.
Hi Anne Yeo, The corn oil is 45ml stated below vanilla extract 🙂
Would love to have a slice.
That’s a perfect chiffon, Ann.
This looks so good, hope you are well Ann
Would love to have a slice.
Hi Ann
Thank you for sharing this beautiful recipe.
I think you have missed out the measurement of corn oil in your email to us.
Hi Anne Yeo, The corn oil is 45ml stated below vanilla extract 🙂
This looks so good, hope you are well Ann
That’s a perfect chiffon, Ann.