Chestnut and Rum Chiffon Cake

Name: Chestnut and Rum Chiffon Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Japanese
Ingredients: 60 g marron glacé (chestnuts in syrup), finely chopped; 120 g chestnut paste (pâte de marrons); 50 ml milk; 1 tbsp rum; 4 large egg yolks; 60 g granulated sugar (divided); 40 ml vegetable oil; 80 g cake flour; 5 large egg whites; 1 tsp lemon juice

By May

A light and fluffy chiffon cake flavored with rich chestnut paste, rum, and pieces of sweet marron glacé.

Prep: 20 min · Cook: 30 min · Serves 8 · Cuisine: Japanese

Ingredients

60 g marron glacé (chestnuts in syrup), finely chopped
120 g chestnut paste (pâte de marrons)
50 ml milk
1 tbsp rum
4 large egg yolks
60 g granulated sugar (divided)
40 ml vegetable oil
80 g cake flour
5 large egg whites
1 tsp lemon juice

Method

1. Finely chop the marron glacé and set aside.
2. In a small bowl, combine the chestnut paste and milk, whisking until smooth. Stir in the rum and set aside.
3. In a large mixing bowl, whisk the egg yolks to break them up. Add about 20 grams of the sugar and whisk until combined (the mixture will not get very thick due to the low sugar content).
4. Pour in the vegetable oil and whisk vigorously to emulsify the oil and egg yolks.
5. Add the chestnut paste mixture to the egg yolk bowl and mix until fully incorporated.
6. Sift the cake flour into the bowl and whisk gently until no dry flour remains. The batter will feel somewhat heavy due to the starch in the chestnut paste.
7. Fold the chopped marron glacé into the batter and set aside.
8. In a separate clean, grease-free bowl, prepare the meringue. Add the egg whites, a pinch of sugar, and the lemon juice.
9. Begin whipping with a hand mixer on low to medium speed until foamy.
10. Add 1/3 of the remaining sugar (about 13 grams) and whip on high speed. Gradually add the rest of the sugar in two more portions, whipping thoroughly after each addition until a glossy meringue with stiff peaks forms.
11. Add two large scoops of meringue to the chestnut yolk batter and whisk gently to loosen the mixture.
12. Add the remaining meringue to the batter. Using a spatula, fold gently from the bottom of the bowl, rotating the bowl as you fold, until the batter is uniform and no white streaks remain.
13. Pour the batter into an ungreased chiffon cake mold.
14. Run a bamboo skewer through the batter in a circular motion to pop any large air bubbles.
15. Bake in a preheated oven at 180 degrees C (350 degrees F) for 30 minutes until the cake rises and the top is golden brown.
16. Immediately after baking, invert the chiffon mold onto a cup or bottle and let it cool completely.
17. Once cooled, run a chiffon knife along the outer edge and a bamboo skewer along the inner tube to release the cake. Slice and serve.

Original: https://youtu.be/G36eoB36WJA?is=_tmprq9idQFOou4u

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