Chinese-Style Chestnut Filled Cake

Recipe by melting pot
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READY IN: 1hr
SERVES: 6-8
YIELD: 1 pound
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
  • Beat egg whites until stiff peaks form.
  • Beat egg yolks lightly and fold into egg white. Blend well.
  • Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
  • Add vanilla essence. Add melted butter and blend quickly.
  • Pour batter into prepared baking pan and bake for 25 minute.
  • Remove from oven and allow to cool on a rack.
  • Filling:Place chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
  • Mash chestnuts.
  • Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
  • Add sugar and milk mixture to chestnuts and mix well.
  • Slice sponge cake into two layers.
  • Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
  • Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.
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