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Ingredient
Marron Chiffon Cake with Creme de Marron
Introduce
Chef :
cookpad.japanMarron Chiffon Cake with Creme de Marron
I wanted to make a simple chiffon cake using store-bought chestnut cream.
Ingredient
Food ration :
6 servings
3 large
Egg
50 grams
Sugar
80 grams
Chestnut cream
30 ml
■Water
60 grams
Plain flour
1 tsp
Rum
Cooking instructions
* Step 1
Divide the egg yolks and whites. Weigh the ■ ingredients. Sift the flour. Preheat the oven.
* Step 2
Put egg yolks in a bowl and add the chestnut cream. Whisk until smooth.
* Step 3
Add the ■ ingredients little by little and stir constantly. Add rum and stir well.
* Step 4
Sift the flour again into the bowl. Whisk slowly from the middle and out until everything is well mixed in.
* Step 5
The cake batter will resemble a loose pancake batter.
* Step 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.
* Step 7
Add 1/4 of the Step 6 meringue into Step 5 and mix well.
* Step 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.
* Step 9
Add the rest of the meringue and mix well with the top of the batter as you did at Step 8.
* Step 10
Stop mixing when the batter and meringue are almost combined well! (the bottom part of the batter is not mixed in yet).
* Step 11
Change to a spatula and scoop up the bottom part of the batter to mix (about 15 times).
* Step 12
Mix until the brown coloured bits disappear and the mixture falls like ribbons when you lift the spatula.
* Step 13
Pour the batter into a tin and spread the batter evenly by rotating the tin so that it spreads around evenly.
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 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).
Note: if there is a photo you can click to enlarge it
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