Homemade Recipe: Appetizing Chiffon Cake with Chestnuts Simmered in Their Inner Skins

Chiffon Cake with Chestnuts Simmered in Their Inner Skins. Great recipe for Chiffon Cake with Chestnuts Simmered in Their Inner Skins. I wanted to make a desert using homemade chestnuts simmered in their inner skin. It is would be fine using a whisk for making the egg yolk mixture.

You don't need to worry too much about the egg yolk mixture and just keep stirring it should be fine! It is would be fine using a whisk for making the egg yolk mixture. You don't need to worry too much about the egg yolk mixture and just keep stirring it should be fine! You can cook Chiffon Cake with Chestnuts Simmered in Their Inner Skins using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chiffon Cake with Chestnuts Simmered in Their Inner Skins

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

I make these simmered chestnuts in their skins every year. But, I always end up with ones that crack or become malformed. Therefore, I make this marron cream only when that happens. You can use this not only for Mont Blanc but also for cake decoration etc. by just changing the amount of heavy.

Chiffon Cake with Chestnuts Simmered in Their Inner Skins instructions

1. Preheat the oven to 160°C. Chop the simmered chestnuts and heat the syrup. Add vegetable oil and rum 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..

I used simmered chestnuts, but you can use candied chestnuts, too. Cut the cake after the cake has completely cooled. You can easily pull off their inner brown skins with a knife. As the power of every stove is very different, please adjust the cooking time. These nuts have smooth, hard, dark brown outer shells and bitter inner skin, which once removed reveals the pale colored flesh that is edible once cooked.