A refreshing, fruity orange chiffon cake. Soft and fluffy in texture, you will fall in…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
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:
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!