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Mont Blanc Chiffon Cake




Made a Japanese Mont Blanc chiffon cake yesterday. I always liked seeing Japanese cakes and pastries, and I didn't realise that most of my favourite chiffon cakes and bread recipes were from Japanese authors!

The Japanese make really good pastries and bread which suit our local taste buds very much!

The mont blanc is originally a puree of sweetened chestnut, topped with whipped cream. This chiffon cake is adapted from a Japanese recipe, so you can be sure that it's a moist and delicious chiffon cake.



yield: 1 x 6 inch chiffon cakeprint recipe

Chestnut Chiffon Cake with Chestnut Cream

prep time: 1 hour and 15 MINScook time: 30 MINStotal time: 1 hours and 45 mins

INGREDIENTS:

Chiffon Cake
  • 3 egg yolks
  • 60g plain flour
  • 50ml canola oil
  • 30ml water
  • 80g sweetened chestnut puree
  • 3 egg whites
  • 50g caster sugar
  • Whole chestnuts, garnish
Chestnut Cream
  • 150g chestnut puree
  • 50g whipping cream

INSTRUCTIONS:

Chiffon Cake
  1. Whisk egg yolks slightly in a medium sized bowl. Add chestnut puree, whisk till smooth.
  2. Add in oil and water. Stir well to combine. You can add 1 tsp rum here if you prefer.
  3. Sift the flour into the bowl in 2 batches. Whisk till well incorporated.
  4. Using an electric mixer, whisk the egg whites on medium speed. Add sugar in 3 batches. Whisk gradually increasing speed to medium-high or high. Whisk until stiff peaks form (hook).
  5. Add 1/3 of meringue into egg yolk mixture. Mix well using a cutting motion with your whisk.
  6. Add another 1/3 part of the meringue into the egg yolk mixture. Fold lightly using spatula. I always use a cut-and-fold in the centre of the bowl, and rotate your bowl as you fold.
  7. Add the remaining meringue and fold accordingly. Once there is no visible meringue, fold by the sides of the bowl, to scoop up the bottom batter, to make sure the batter is well incorporated (about 10-15 times).
  8. Pour the batter into the chiffon tin, from a height (but not too high). Shake the tin gently on the tabletop, so that the batter spreads out evenly.
  9. Bake in preheated oven 180C for 13 mins, then 160C for 12 mins.
  10. Once the cake is out of oven, invert immediately until totally cooled.
  11. Remove cake from tin. Prepare the chestnut cream.
Chestnut Cream
  1. Chill your mixer bowl and whisk in the freezer for 15mins. Whip the whipping cream on max high speed. Do watch out and do not overmix. Once you can see visible lines in the whipping cream, and it seems to be firming up, stop whisking.
  2. Add in chestnut puree and fold in the whipped cream.
  3. Place chestnut cream into piping bag. You can use a piping tip for piping grass, or just snip off a small opening in the piping bag. Pipe the cream in a "U" forward-backward motion on the cake surface.
  4. Garnish with whole chestnuts if you wish.


    Note: I got the chestnut puree from Red Mart.

    Recipe adapted from Cookpad.
www.cherienoms.com









Notes:
1.  For stronger chestnut taste, you can add in chopped chestnut in egg yolk mixture for chiffon cake.

2.  For different serving styles, you can set aside some extra whipped cream, spread on cake surface or entire cake before piping on the chestnut cream; You can also slice the cake into half horizontally and spread chestnut cream, before piping the cream on the cake surface.

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