1. Cut the original chiffon cake horizontally.
2. Spread a layer of chestnut cream sauce on the cross section. Cover the top half of the cake.
3. Add the whipped cream to the right amount of sugar, stir well, and beat with an electric whisk until it has sharp corners.
4. Spread the cream evenly on the surface and sides of the cake.
5. Spread a layer of chestnut cream sauce.
Tips:For the recipe of chestnut cream sauce, please see http://home.meishichina.com/recipe-200733.html