How to Prepare Speedy Chiffon Cake with Chestnuts Simmered in Their Inner Skins

Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Award-winning Chiffon Cake with Chestnuts Simmered in Their Inner Skins. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chiffon Cake with Chestnuts Simmered in Their Inner Skins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chiffon Cake with Chestnuts Simmered in Their Inner Skins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chiffon Cake with Chestnuts Simmered in Their Inner Skins is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Chiffon Cake with Chestnuts Simmered in Their Inner Skins using 12 ingredients and 10 steps. Here is how you can achieve it.

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! For 17 cm [6.7 in] in diameter chiffon cake pan. Recipe by Nana mama chan

Ingredients and spices that need to be Prepare to make Chiffon Cake with Chestnuts Simmered in Their Inner Skins:

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

Steps 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.

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Super Quick Homemade Chiffon Cake with Chestnuts Simmered in Their Inner Skins. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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