Chiffon Cake with Chestnuts Simmered in Their Inner Skins
Chiffon Cake with Chestnuts Simmered in Their Inner Skins

Hi, I am Joana. Today, I’m gonna show you how to prepare chiffon cake with chestnuts simmered in their inner skins recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Chiffon Cake with Chestnuts Simmered in Their Inner Skins Recipe

Chiffon Cake with Chestnuts Simmered in Their Inner Skins is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chiffon Cake with Chestnuts Simmered in Their Inner Skins is something which I’ve loved my entire life.

To get started with this recipe, we have to 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:

  1. Get 3 Egg yolk
  2. Make ready 60 ml Syrup of chestnuts simmered in inner skins
  3. Get 30 ml Vegetable oil
  4. Take 1 tbsp
  5. Make ready 4 Chestnuts simmered in inner skins
  6. Prepare 2 pinch Salt
  7. Take 50 grams Cake flour
  8. Get 30 grams Bread (strong) flour
  9. Make ready 1 tsp Baking powder
  10. Get 4 Egg white
  11. Make ready 40 grams Granulated sugar
  12. Prepare 1/2 tsp Cornstarch

Instructions to make Chiffon Cake with Chestnuts Simmered in Their Inner Skins:

  1. Preheat the oven to 160°C. Chop the simmered chestnuts and heat the syrup. Add vegetable oil and to the syrup and mix.
  2. Put egg yolk in a bowl and mix. Add the syrup from Step 1, salt and mix well.
  3. Add the sifted flours in one go and keep stirring with a whisk. Add the chopped chestnuts and mix.
  4. Put egg whites in another bowl and whip up until the foam becomes fine.
  5. 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.
  6. 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.
  7. Transfer the mixture to the bowl of meringue and mix gently to maintain the airy texture.
  8. 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.
  9. 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!
  10. 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.

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