Easiest Way to Make Favorite Chiffon Cake with Chestnuts Simmered in Their Inner Skins

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The ingredients needed to make Chiffon Cake with Chestnuts Simmered in Their Inner Skins:

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

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! My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. I haven't used a mont blanc piping tip yet, so I decided to try it.

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 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.

My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. I haven't used a mont blanc piping tip yet, so I decided to try it. I used a small type of mont blanc piping tip. I used simmered chestnuts, but you can use candied chestnuts, too. Cut the cake after the cake has completely cooled.

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