Chestnut Chiffon Cake
This Chestnut Chiffon Cake texture is soft, moist and light, a slice of it is definitely not enough!
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) Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!