Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chiffon cake with chestnuts simmered in their inner skins. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chiffon Cake with Chestnuts Simmered in Their Inner Skins is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chiffon Cake with Chestnuts Simmered in Their Inner Skins is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook chiffon cake with chestnuts simmered in their inner skins using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chiffon Cake with Chestnuts Simmered in Their Inner Skins:
- Make ready 3 Egg yolk
- Take 60 ml Syrup of chestnuts simmered in inner skins
- Get 30 ml Vegetable oil
- Make ready 1 tbsp Rum
- Prepare 4 Chestnuts simmered in inner skins
- Make ready 2 pinch Salt
- Prepare 50 grams Cake flour
- Get 30 grams Bread (strong) flour
- Get 1 tsp Baking powder
- Take 4 Egg white
- Take 40 grams Granulated sugar
- Prepare 1/2 tsp Cornstarch
Steps to make Chiffon Cake with Chestnuts Simmered in Their Inner Skins:
- Preheat the oven to 160°C. Chop the simmered chestnuts and heat the syrup. Add vegetable oil and rum to the syrup and mix.
- Put egg yolk in a bowl and mix. Add the syrup from Step 1, salt and mix well.
- Add the sifted flours in one go and keep stirring with a whisk. Add the chopped chestnuts and mix.
- Put egg whites in another bowl and whip up until the foam becomes fine.
- Mix corn starch with granulated sugar and add it to the form in 3 to 4 portions. Whip up a fine textured form soft meringue.
- Add 1/3 of the meringue to the egg yolk mixture and mix. Add half of the remaining meringue and mix like scooping it up from the bottom with a spatula.
- Transfer the mixture to the bowl of meringue and mix gently to maintain the airy texture.
- Pour the dough into the cake pan and even out the surface. Bake for 35 minutes at 160°C. Take the cake out of the oven after about 10 minutes and make a cross cut with a knife.
- When the chiffon cake is ready, drop the cake pan from about 15 cm height. Turn the cake pan upside down and let it cool. If you take the chiffon cake out of the cake pan when it's not cool enough, the cake might fall apart, so be careful!
- Take the chiffon cake out of the cake pan and then it's ready Refer to Salt Caramel Chiffon Cakefor the procedure to remove the cake from the pan.
So that’s going to wrap this up for this special food chiffon cake with chestnuts simmered in their inner skins recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
