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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chiffon cake with chestnuts simmered in their inner skins. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chiffon Cake with Chestnuts Simmered in Their Inner Skins is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Chiffon Cake with Chestnuts Simmered in Their Inner Skins is something that I have loved my whole life.

Hey everyone, We are making a chiffon sponge cake! This cake recipe can be used for any cakes that you want a fluffy and soft end result. Today I'm sharing with you how to make chocolate chiffon cake.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chiffon cake with chestnuts simmered in their inner skins using 12 ingredients and 10 steps. Here is how you cook that.

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

This Chinese Water Chestnut Cake is unique in its taste. To peel the chestnuts, slice off the top and bottom skin first with a sharp paring knife and then carefully slice off the peel along the sides. Photo about Japanese marron sweets simmered in inner skin of the Chestnut. Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with a sweet glaze and lightly dusted with powder sugar.

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 favorite part of Meyer lemons is their rinds. They smell so good that if there were a pile of To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner. Peel the chestnuts using a small, sharp knife and leave the inner skin on. Place the chestnuts in a shallow ovenproof dish. Although the completely skinned chestnuts are the priciest, I was once a loyal customer of them because I do not like the task of peeling their skins That is, before skinning the chestnuts, you need to cover them in a pot of boiling water for about a minute.

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