Made a Japanese Mont Blanc chiffon cake yesterday. I always liked seeing Japanese cakes and pastries, and I didn’t realise that most of my favourite chiffon cakes and bread recipes were from Japanese authors!
The Japanese make really good pastries and bread which suit our local taste buds very much!
The mont blanc is originally a puree of sweetened chestnut, topped with whipped cream. This chiffon cake is adapted from a Japanese recipe, so you can be sure that it’s a moist and delicious chiffon cake.
1. For stronger chestnut taste, you can add in chopped chestnut in egg yolk mixture for chiffon cake.
2. For different serving styles, you can set aside some extra whipped cream, spread on cake surface or entire cake before piping on the chestnut cream; You can also slice the cake into half horizontally and spread chestnut cream, before piping the cream on the cake surface.