Chocolate Chestnut Marble Chiffon Cake

Name: Chocolate Chestnut Marble Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 large Egg yolk; 5 large Egg white; 55 grams Granulated sugar; 100 grams Cake flour; 120 grams ●Chestnut cream; 10 grams ●Rum; 25 grams ●Milk; 10 grams Cocoa powder; 20 grams Water

cookpad.japan @cookpad_jp

We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.

You can increase or decrease the granulated sugar amount according to your preferences.
In Step 4, the batter is a little bit hard, but once the egg whites are added it becomes fluffy and airy, so it's okay.
In order to come out with a pretty marble, don't over-mix. Recipe by ko-ko

We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.

cookpad.japan @cookpad_jp

We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.

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Ingredients

6 servings

4 largeEgg yolk
5 largeEgg white
55 gramsGranulated sugar
100 gramsCake flour
120 grams●Chestnut cream
10 grams●Rum
25 grams●Milk
10 gramsCocoa powder
20 gramsWater

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Steps

1

Sift the flour and set aside. Separate the egg whites from yolk. Preheat the oven to 170°C.
2

Add 2/3 of the granulated sugar to the egg whites little by little while whipping. Make a sturdy meringue and place in the refrigerator.
3

Add the remaining sugar to the egg yolk and mix until it becomes whiteish. Add in the ● ingredients.
4

Next, sift in the flour. At this point, mix it together well to get rid of any clumps.
5

Next, add 1/3 of the meringue from Step 2 and gently mix. Add another half of the meringue and mix together.
6

Now, reversely, add all of the batter to the bowl with the remaining meringue. Gently fold in from the bottom without breaking the foaminess.
7

Mix one ladle of the batter from Step 6 to the cocoa dissolved in water mix. Return the Step 6 batter and while spinning the bowl, scoop up from the bottom and cut in the batter 3 times.
8

Pour it into the chiffon mold. Hold the center cylinder and tap against the counter to remove the air bubbles.
9

Set the oven to 30 minutes. Bake the first 20 minutes at 170°C. Halfway through, make 4~5 cuts with a knife.
10

Lower the heat to 160°C and bake the cake further for 10 minutes. (You can also leave the temperature at 170°C.) Halfway through, stick with a skewer and if it comes out clean, take out the cake.
11

After removing from the oven, place it on an upside down cup and let cool. (If you remove while it's still warm, the shape will fall apart)
12

Once the cake has cooled, use a palette knife to separate the cake from the mold. You can use a skewer to separate around the center cylinder. Flip it upside down and remove the cake onto a plate.
13

Arrange and it's ready.