Chestnut Chiffon Cake

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There seemed to have some chiffon cake baking craze lately. It reminded me that I had not baked chiffon cake for quite sometime. Since Honey Bee Sweets Chestnut Chiffon Cake is a new flavour for me, I decided to try this out as I have the necessary ingredients. I also frosted my chiffon cake this time, and it became a totally new kind of cake experience. All this time, I like to eat my chiffon cake as it is...didn't really like to frost it. However, after frosting, it tasted good too! This is a really easy and nice chiffon cake to make...I baked two in a row! ;)

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Recipe for Chestnut Chiffon Cake, adapted from HBS.
(Makes a 8" tube size pan)

Ingredients:
4 Egg yolks (approx. 70g)
70g Water
70g Vegetable oil
125g Chestnut puree
40g Milk
100g Top flour
  
4 Egg whites (approx. 190g)
80g caster sugar 

Chestnut Frosting (optional)
120 Chantilly cream
80g Chestnut puree

Method:

  1. In a large mixing bowl, add egg yolk, water, oil and mix well. Mix the milk into the chestnut puree, and add into the yolk batter. 
  2. Stir till all is incorporated. Lastly, stir in the the top flour with a whisk and making sure there is no lumps when all is combined.
  3. In a separate mixing bowl, add in all the egg whites and beat till foamy. Gradually add in the caster sugar and beat till mixture reaches stiff peaks.
  4. Add in 3 separate portions of the egg whites to the egg yolk mixture till all is incorporated and no visible white lumps.
  5. Pour cake batter into tube pan. Use a tooth pick or chop stick to run through the batter to release any air or bubble trapped inside.
  6. Bake in the preheated oven of 160C for 45mins.
  7. Remove cake from oven and invert to cool completely before unmoulding.
  8. Once cake is completely cooled, remove from pan.
  9. Mix the chantilly cream and chestnut puree, spread it on the cake gently.
  10. Refrigerate and serve chilled.
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Have a slice and enjoy it!

2 comments:

Edith C said...
February 24, 2014 at 3:51 PM

I whacked 1.5kg of chestnut last month, should have saved some for this.

Passionate About Baking said...
February 25, 2014 at 8:44 AM

Wow Edith! You finished 1.5kg of chestnuts!! Gosh, that's a lot of nuts. Hahaha...

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