Chiffon Cake with Chestnuts Simmered in Their Inner Skins
Chiffon cake was invented in the late 1920s by a California insurance salesman named Harry Baker, who kept the recipe a secret for 20 years before selling it to a food company.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Chiffon Cake with Chestnuts Simmered in Their Inner Skins
Ingredients
Instructions
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Preheat the oven to 325°F (160°C). In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. In another bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated. Pour the batter into an ungreased tube pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. In the meantime, simmer the chestnuts in water for 30 minutes. Remove the chestnuts from the water and peel off their inner skins. In a saucepan, combine the peeled chestnuts, sugar, and water. Simmer for 10 minutes until the chestnuts are tender. Let the cake cool upside down in the pan for 1 hour. Remove the cake from the pan and serve with the simmered chestnuts.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 48g16%
- Sugars 28g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
