Chestnut Cake

Chestnut Cake

1. After the cooked chestnuts are shelled, break them up with a food processor

2. Pour milk and corn oil into the chopped chestnuts and stir for 1 minute

3. Sift in low-gluten flour and mix well

4. Put in egg yolk

5. Mix and stir evenly, preheat the oven to 170 degrees

6. White vinegar dripped into the egg whites

7. Egg white blisters

8. Add sugar in three times to beat the egg whites into the state shown in the figure

9. Take 1/3 of the egg white and put it in the egg yolk paste, stir evenly with a spatula

10. Add the remaining egg whites to the egg yolk paste in two batches, each time after mixing it evenly, as shown in the picture for the mixed egg yolk paste

11. Pour into the mold and shake out bubbles

12. Put it in the preheated oven and bake for 35-40 minutes

13. After baking, take it out, buckle it upside down on the baking net immediately, let it cool, and release the mold. This cake mold of mine is easy to release, and I release it by myself

Tips:

I used 7-inch Cuckoo & Hoff Cake Mould