This cake is made with sweeten chestnut puree. If using unsweeten chestnut puree, use 150g caster sugar instead.
Ingredients
1 jar Bonne Maman chestnut cream (avilable at DJs)
25g butter, softened
1 tsp vanilla essence
3 eggs, separated
50g caster sugar
25g self-raising flour
1. Preheat a fan forced oven to 180°C. Line a 20cm diameter cake tin with greaseproof paper.
2. Put the chestnut purée into a small pan and warm gently over a very low heat for 5 minutes. Beat in the butter, then add the vanilla essence.
3. Whisk the egg whites until stiff. Set aside. Whisk the yolks until they begin to lighten in colour then gradually add the sugar, whisking until the mixture is thick and white.
4. Fold the chestnut purée mixture into the yolk mixture, then sieve in the self-raising flour and fold in. Finally, fold in the whisked egg whites.
5. Tip the mixture into the tin, smooth the top, and bake for 35-40 minutes until firm and set. Leave to cool completely in the tin. The cake will sink a little.
Ingredients
1 jar Bonne Maman chestnut cream (avilable at DJs)
25g butter, softened
1 tsp vanilla essence
3 eggs, separated
50g caster sugar
25g self-raising flour
1. Preheat a fan forced oven to 180°C. Line a 20cm diameter cake tin with greaseproof paper.
2. Put the chestnut purée into a small pan and warm gently over a very low heat for 5 minutes. Beat in the butter, then add the vanilla essence.
3. Whisk the egg whites until stiff. Set aside. Whisk the yolks until they begin to lighten in colour then gradually add the sugar, whisking until the mixture is thick and white.
4. Fold the chestnut purée mixture into the yolk mixture, then sieve in the self-raising flour and fold in. Finally, fold in the whisked egg whites.
5. Tip the mixture into the tin, smooth the top, and bake for 35-40 minutes until firm and set. Leave to cool completely in the tin. The cake will sink a little.
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