Chestnut Chiffon Cake

Fluffy, moist chestnut chiffon cake that is great to eat even on its own, or enjoy each slice with whipped chestnut cream!

What Are Chiffon Cakes?

Chiffon cakes are airy, fluffy cakes made with eggs, flour, sugar and liquids (such as water, milk or juices). We will be using whipped egg whites for chiffon cakes, which can help the cake rise without adding baking powder.

Comparing to genoise sponge, chiffon cakes are lighter in texture and not as dry. Chiffon cakes are also easier to make compared to genoise.

Sweetened Chestnut Puree

You will notice that we will be using sweetened chestnut puree in the recipe. I used Clement Fauguer sweetened chestnut puree (bought from Phoon Huat). You can also use Bonne Maman chestnut spread.

Ingredients of the sweetened chestnut puree usually include chestnut, sugar and vanilla. I find the taste of the puree, on its own, resembles sweetened red bean paste!

What Other Ingredients Do I Need For This Chestnut Chiffon Cake?

• Eggs: Use medium or large sized eggs that are about 55g – 60g each, at room temperature.
• Plain Flour: The flour that’s being used here is plain / all purpose flour. You do not need to use top / cake flour.
• Oil: You can use any type of neutral tasting cooking oil. I used rice bran oil here.
• Water: Just tap or filtered water at room temperature will do.
• Vanilla Extract or Rum: I like to use vanilla extract for nicer taste. You can also use vanilla essence or rum here.
• Sweetened Chestnut Puree: I like to use Clement Fauguer for the puree, as it is softer in texture. However it may not be widely available in stores. I have also tried using Bonne Maman chestnut spread, which works too.
• Caster Sugar

This chiffon cake is also dairy free if you do not sandwich with whipped cream.

If you’d like to fill the chiffon cake with whipped chestnut cream, you will also need to prepare some whipping cream, and cooked / candied  chestnuts if you like.

>> MORE CAKE RECIPES:

• Blueberry Tea Cake
• Strawberry Roll Cake
• Gula Melaka Sponge Cake

Is It Easy To Make The Chiffon Cake?

It is important to whip the egg whites well for chiffon cakes. We will just need to whip the egg whites at high speed to firm peaks (hook) or just before firm peaks (with a slightly slanting hook). The hook should look glossy, looks firm and holds well.

I find using a stand mixer more stable for whipping meringue, compared to handheld mixer. So, if you are a beginner to chiffon cakes, you can try using your stand mixer instead of handheld, for higher chiffon success rate.

To prevent a dense layer in the baked chiffon cake, be sure to fold in the meringue gently but swiftly. Do not fold too many times, as this may deflate the meringue, causing dense layers.

How Does This Chestnut Chiffon Cake Taste Like?

The chiffon cake on its own is quite moist but fluffy. The sweetness is just nice for me, to go with a cup of hot coffee or tea.

When sandwiched or filled with some whipped chestnut cream, it is like a perfect sweet treat on a hot day! I also didn’t find the slice of chiffon cake overly sweet with the cream filling. Try it – it’s nice to eat the cake chilled on a hot day!

Chestnut Chiffon Cake

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• Author: Cherie
• Prep Time: 30 Mins
• Cook Time: 28 Mins
• Total Time: 58 minutes
• Yield: One 17-cm Chiffon Cake 1x

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Ingredients

Units MUS Scale 1x2x3x

Chiffon Cake

• 3 egg yolks
• 60g plain flour
• 50ml oil
• 30g water
• 1/4 tsp vanilla extract or 1/2 tsp rum
• 80g sweetened chestnut puree
• 3 egg whites
• 50g caster sugar
• Cut cooked chestnuts, garnish (optional)

Chestnut Cream

• 150g whipping cream
• 150g – 200g chestnut puree

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Instructions

Chiffon Cake

1. Preheat oven to 180C. Place egg yolks and chestnut puree in a mixing bowl. Whisk till smooth.
2. Add in oil and water. Stir well to combine with each addition. Add vanilla extract or rum. Mix well.
3. Sift flour into the bowl in 2 batches. Whisk till well incorporated each time.
4. Using a standing or handheld mixer, whisk egg whites on medium speed. Add sugar in 3 batches. Beat well, gradually increasing speed to medium-high or high, until firm peaks form (or just before firm peak).
5. Add 1/3 of meringue into egg yolk batter. Mix well using a cutting motion with your whisk.
6. Add another 1/3 part of the meringue into the egg yolk mixture. Fold lightly but swiftly using spatula.
7. Pour the batter back into remaining meringue and fold. Check the bottom of mixing bowl to ensure mixture is mixed properly (ie no darker colored batter at the bottom of the mixing bowl).
8. Pour batter into the chiffon tin from a height (not too high). Shake the tin gently on the tabletop, so that the batter spreads out evenly. Tap chiffon tin a few times on counter top.
9. Bake in preheated oven 180C (bottow 2nd rack) for 13 mins, then 160C for 15 mins, or until skewer inserted into the cake comes out clean.
10. Once the cake is out of oven, invert immediately on an inverted mug or on a tall bottle until totally cooled.
11. Remove cake from tin after it is totally cooled (usually takes about 2h or so). Prepare the chestnut cream if preferred.

Chestnut Cream

1. Chill mixing bowl and whisk in the freezer for 15mins.
2. Place whipping cream in the bowl. Whip using high speed. Do watch out and not overmix. Beat the cream to firm or stiff peaks.
3. In another bowl, smooth out chestnut puree by scraping it with a spatula. Add 1/2 portion of whipped cream and fold in well. Add and fold the remaining cream.
4. Slice chiffon cake into 6 slices. In each slice, cut the middle portion about 3/4 through.
5. Place chestnut cream into piping bag, and pipe the cream in a forward-backward motion.
6. Garnish with cooked or candied chestnuts if you wish. Serve the cake chilled.

Equipment

Tovolo Silicone Spatula

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Kenwood Hand Mixer

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Kenwood Chef XL

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• Category: Cake
• Method: Bake

Keywords: Chestnut Chiffon Cake

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