*Note: Bake sponge first. As sponge tends to shrink after baked, use slightly larger tin (20-21cm) and cut the thin sponge into the size that fits 18cm tin. OR you can make a large thin pancake instead, using your pancake recipe. Alternatively, you can bake the sponge using 18cm tin without lining or greasing the sides, so that sponge will stick to the sides and it won’t shrink.

Beat Egg and Sugar until thick and pale. Add Oil and Flour and mix well. Pour the mixture into the prepared tin and bake in the preheated oven at 200℃ for 10 minutes. Then cool.

Remove the baking paper, cut to the right size to fit 18cm springform tin if baked in a larger tin OR frying pan, then place it in 18cm tin.

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.

Heat Milk in a small saucepan over medium heat and bring just to the boil. Remove from heat. Add soaked Gelatine and mix well until Gelatine dissolves.

Gradually add the hot Milk mixture to Egg Yolk, whisking well, then add Sweetened Chestnut Paste and Rum, and whisk well until smooth. *Note: Add extra Sugar if required.

Beat Egg Whites until firm peaks form. Then Beat Cream as well.

When the Chestnut mixture is cool and started thickening, add whipped Cream first, and mix to combine well. Then gently add Egg White and combine.

Pour the mixture over the sponge, and leave it in the fridge for a few hours OR until set. Gently run a sharp knife around the inside edge of the tin, then transfer to a serving plate.