CHESTNUT CAKE: SOFT and TASTY! 🌰

published on 8 November, 2024 at 21:00
INGREDIENTS (for 24cm cake pan)
300g of cooked and peeled chestnuts
4 eggs (separated yolks and whites)
150g of sugar (75+75)
100ml (½ cup) of sunflower oil
100ml of milk (1/3 cup)
100g (¾ cup) of all-purpose flour
2 tsp of baking powder
 
METHOD
1. In a large bowl, beat the egg whites with 75g of sugar until stiff peaks form using an electric mixer.
2. Finely chop the chestnuts using a blender.
3. In another large bowl, beat the yolks and the remaining sugar with an electric mixer until the mixture is pale and fluffy.
4. Add the sunflower oil and milk, and mix again until combined.
5. Add the chopped chestnuts, flour, and baking powder, and mix with the electric mixer until the batter is smooth and lump-free.
6. Gently fold in the beaten egg whites in batches, mixing delicately from bottom to top with a spatula.
7. Pour the batter into a 24cm cake pan lined with parchment paper.
8. Bake at 180°C (350°F) for about 45 minutes.
 
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