Chestnut Chiffon
(recipe adapted & modify slightly fr Honey Bee Sweet)
Ingredients
Egg yolk mixture
4 egg yolks
110ml water + 1 Tbsp Nutella + 150g chestnuts (blend together)
60ml vegetable oil
40g dessicated coconut
100g plain flour
Egg white mixture
4 egg whites
80g caster sugar
Method:
1. In a large mixing bowl, add yolks, chestnut puree & oil. Add in sifted flour & dessicated coconut. Mix well till combined.
2. In a separate mixing bowl, beat whites till foamy. Gradually add in sugar & beat till stiff peaks.
3. Mix (2) into (1).
4. Pour cake batter into tube pan. Bake in a preheated oven at 160C for 40mins.
