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    Tuesday, August 04, 2015

    Chestnut Cake recipe


    For the cake
    5 eggs, separated
    3/4 cup sugar
    1 1//2 cup flour
    1 tablespoon baking powder
    1/2 teaspoon vanilla

    For filling
    4 cups chestnuts
    1/2 cup corn or sugar syrup
    Orange jam for brushing
    2 cups whipped cream
    Shredded coconut or powdered sugar,raspberry or cranberry/ basil leave for garnish


    - Preheat oven to 170 degrees Celsius.
    - Grease sheet pan, line with parchment paper and grease.
    - Beat egg white in a bowl with half the sugar until stiff.
    - Beat egg yolks in another bowl with remaining sugar and vanilla until light.
    - Sift flour, baking powder and a pinch of salt, gradually add to egg yolk mixture and continue beating to combine.
    - Fold in the egg whites gradually.
    - Pour batter (about an inch in thickness) into prepared baking sheet.
    - Bake for about 15 to 20 minutes or until golden.
    - Loosen the cake edges, invert onto a towel dusted with powdered sugar.
    - Peel the parchment paper gently (trim off the hard crust).
    - Roll up the cake and towel and set aside to cool while preparing the fillings.

    For filling

    - Preheat oven to 200 degrees Celsius.
    - Cut x shape with a tip of sharp knife along the flat side of chestnut (so it will not explode in the oven).
    - Place chestnut in an oven tray and roast for about 30 minutes (shake pan from time to time).
    - Cover roasted chestnuts or wrap in kitchen towel.
    - Cool slightly to handle, peel and place in a food processor.
    - Add corn syrup and pulse till creamy, set aside.
    - Line rectangular or rounded bottom loaf pan with cling film.
    - Gently unroll cake and line the loaf pan with it, cut off excess (set aside to be used as cover)
    - Brush cake with orange jam; fill with a layer of chestnuts and a layer of whipped cream.
    - Cover with the remaining cake to cover the filling, press lightly to seal.
    - Wrap with cling film and refrigerate for at least one hour.
    - Remove the cling film and flip the cake on a serving plate.
    - Brush with jam and sprinkle with shredded coconut or powdered sugar.
    - Garnish with fruits and basil leaves.

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    Item Reviewed: Chestnut Cake recipe Rating: 5 Reviewed By: Mrs. Chef
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