Elegant Chestnut Chiffon Cake Recipe
Elegant Chestnut Chiffon Cake Recipe
Fragrant Marron Chestnut Chiffon Cake
Introducing a recipe for a soft and moist chestnut chiffon cake made with homemade chestnut jam. The rich aroma and sweetness of the chestnut jam add a special touch, making it perfect for any occasion. Indulge in the subtle chestnut scent and the wonderfully fluffy, tender texture of this chiffon cake! With easy-to-follow, step-by-step instructions, anyone can create a delicious chestnut chiffon cake.
Ingredients (for one 18cm chiffon mold)- 1 x 18cm chiffon mold
Egg Yolk Batter Ingredients- 4 large egg yolks
- 20g granulated sugar
- 50g grapeseed oil
- 50g water
- 80g cake flour
- 125g chestnut jam or marron paste
Meringue Ingredients- 4 large egg whites (chilled)
- 50g granulated sugar
- 4 large egg yolks
- 20g granulated sugar
- 50g grapeseed oil
- 50g water
- 80g cake flour
- 125g chestnut jam or marron paste
Meringue Ingredients- 4 large egg whites (chilled)
- 50g granulated sugar
Cooking Instructions
Step 1
First, let’s prepare the smooth egg yolk batter. In a bowl, lightly whisk the egg yolks. Add 20g of sugar and continue to whisk until the mixture becomes pale yellow and frothy. It’s important to whisk until the sugar is dissolved and a soft foam forms throughout.
Step 2
Now, add the sweet chestnut jam or marron paste and mix gently with a hand mixer until well combined. Using homemade chestnut jam will bring out a deeper flavor. Ensure the chestnut jam is thoroughly incorporated into the yolk mixture without any lumps.
Step 3
Add the grapeseed oil and mix quickly to prevent the batter from separating. Then, add the 50g of water and mix again until smooth. Mixing thoroughly helps the oil and water to be well absorbed into the batter. This is a key step for a good texture.
Step 4
Sift the cake flour twice into the mixture and gently fold it in using a spatula until no dry streaks remain. Be careful not to overmix, as this can result in a tough cake. Set the completed egg yolk batter aside while you prepare the meringue.
Step 5
In a clean, chilled bowl, whip the egg whites using a hand mixer on medium speed. Gradually add the 50g of sugar in three additions, whipping until stiff peaks form. The meringue should be firm but have a slight bend at the tip. Gently fold the meringue into the egg yolk batter in three additions, being careful not to deflate the volume. Folding gently is the secret to a tender crumb.
Step 6
Once the batter is ready, pour it into the chiffon mold that has been lightly greased or sprayed with water. Gently tap the mold on the counter 2-3 times to release any large air bubbles. Then, use a skewer or chopstick to draw 2-3 circles through the batter to further eliminate air pockets. This will help create a smoother cake surface.
Step 7
Bake in a preheated oven at 170°C (340°F) for 40-45 minutes. The cake is done when a skewer inserted into the center comes out clean. Immediately after removing from the oven, invert the chiffon cake in its mold and let it cool completely on a wire rack. This prevents the cake from collapsing.
Step 8
Once the cake has cooled completely, carefully run a spatula or thin knife around the sides of the mold to release it. Finally, for an optional touch, lightly dust with roasted soybean flour (konggaru) for decoration. Your delicious chestnut chiffon cake is now complete!
