Chiffon Cake with Chestnuts Simmered in Their Inner Skins
I was able to make this cake so that the chestnuts are evenly distributed throughout and don't sink to the bottom I used the syrup from the simmered chestnuts for moisture. It's an exquisite chiffon cake that matches well with the rum too!
Preheat the oven to 160°C. Chop the simmered chestnuts and heat the syrup. Add vegetable oil and rum to the syrup and mix.
Put egg yolk in a bowl and mix. Add the syrup from Step 1, salt and mix well.
Add the sifted flours in one go and keep stirring with a whisk. Add the chopped chestnuts and mix.
Put egg whites in another bowl and whip up until the foam becomes fine.
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.
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.
Transfer the mixture to the bowl of meringue and mix gently to maintain the airy texture.
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.
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!
Take the chiffon cake out of the cake pan and then it's ready Refer to Salt Caramel Chiffon Cake (Recipe ID: 1206653) for the procedure to remove the cake from the pan.
Story Behind this Recipe
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!