Marron Chiffon Cake with Creme de Marron

Name: Marron Chiffon Cake with Creme de Marron
Yield: 6 servings
Cuisine: American
Ingredients: 3 large Egg; 50 grams Sugar; 80 grams Chestnut cream; 50 ml ■Vegetable oil (not healthy vegetable oil substitute); 30 ml ■Water; 60 grams Plain flour; 1 tsp Rum

cookpad.japan @cookpad_jp

I wanted to make a simple chiffon cake using store-bought chestnut cream.

I used Bonne Maman's chestnut cream this time. You can find it at the jam section. It is a mildly flavored, but Sabaton's version is more aromatic.
Do not omit the rum. The cake will taste better with it.
You can add chopped candied chestnuts or roasted sweet chestnuts. Recipe by Blue poppy

I wanted to make a simple chiffon cake using store-bought chestnut cream.

cookpad.japan @cookpad_jp

I wanted to make a simple chiffon cake using store-bought chestnut cream.

Saved

Ingredients

6 servings

3 largeEgg
50 gramsSugar
80 gramsChestnut cream
50 ml■Vegetable oil (not healthy vegetable oil substitute)
30 ml■Water
60 gramsPlain flour
1 tspRum

Saved

Steps

1

Divide the egg yolks and whites. Weigh the ■ ingredients. Sift the flour. Preheat the oven.
2

Put egg yolks in a bowl and add the chestnut cream. Whisk until smooth.
3

Add the ■ ingredients little by little and stir constantly. Add rum and stir well.
4

Sift the flour again into the bowl. Whisk slowly from the middle and out until everything is well mixed in.
5

The cake batter will resemble a loose pancake batter.
6

Make the meringue. Beat the egg whites. Add the sugar into 3 batches and add a portion to the egg whites at one time. Whisk constantly until stiff peaks form.
7

Add 1/4 of the Step 6 meringue into Step 5 and mix well.
8

Add 1/2 of the rest of the meringue and combine the top part of the batter and meringue very well. You don't need to whisk together the bottom part of the batter yet.
9

Add the rest of the meringue and mix well with the top of the batter as you did at Step 8.
10

Stop mixing when the batter and meringue are almost combined well! (the bottom part of the batter is not mixed in yet).
11

Change to a spatula and scoop up the bottom part of the batter to mix (about 15 times).
12

Mix until the brown coloured bits disappear and the mixture falls like ribbons when you lift the spatula.
13

Pour the batter into a tin and spread the batter evenly by rotating the tin so that it spreads around evenly.
14

Holding onto the middle and knock the tin several times to let the excess air out. Spread the batter on the side of the tin with a spatula.
15

Bake at 180°C for 13 minutes, then at 160°C for 12 minutes. Once the surface starts to brown after 13 minutes, take the cake out of the oven and make 5 slits with a knife.
16

After baking, taking the cake out of the oven straight away and place the cake upside-down on a mug cup to cool. When the center cylinder has cooled down, it is ready.
17

Remove the cake from the tin by using a knife or skewer. Run a knife along the side of the tin tightly and you will remove the cake easily.
18

If you bake the batter in cupcake liners, add 10 g of flour. You can make about 9 (fill the cups to 70% as the cake will rise).