CHINESE-STYLE CHESTNUT FILLED CAKE

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Chinese-Style Chestnut Filled Cake image

I like this because all of the other chestnut cake cal for whipped cream, and this only uses it as decoration so I can leave it off if I want to. The chestnut filling is my favourite part!!!

Provided by melting pot

Categories     Dessert

Time 1h

Yield 1 pound, 6-8 serving(s)

Number Of Ingredients 13

1/3 cup flour, plus
1 tablespoon flour
1/3 cup sugar
3 eggs, separated
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter
1 lb chestnuts, shelled and peeled
1/2 cup sugar
1/2 cup water (preferably water used in cooking chestnuts)
1/2 teaspoon vanilla essence
1/2 tablespoon butter
2 tablespoons milk

Steps:

  • 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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