Chestnut cake

This is one of my favorite Asian cakes. I grew up eating this for birthdays and other special occasions in Hong Kong. When we moved to Hawaii, it was hard to find this cake. We finally found it at Panya Bakery, but it was ridiculously expensive. What to do but make your own?

I made this once in thepast, and that was in 2007!!! The reason is this is a pain in the ass to make!!! The hardest part is cooking and peeling the chestnuts. It takes hours and hours. I made this cake for my mom for Mother's day. I can't think of too many people that I'll make this cake for. Here's the recipe with some changes from the last time.

Chestnut Cake
adapted from Eupho Cafe

Honey Chiffon Cake
translated from Eupho Cafe

4 eggs
70g sugar
2 tbsp honey
2 tbsp vegetable oil
2 tbsp milk
85g. cake flour
1/4 tsp cream of tartar

1. Line an 8” pan with parchment paper.

2. Separate the egg yolks and the egg whites. Beat egg yolks, 20g of sugar, and honey until it’s light yellow. Mix in vegetable oil and milk until incorporated.

3. Preheat oven to 300 degrees.

4. Sift the cake flour. Fold the cake flour into the yolk mixture until just incorporated.

5. Add cream of tartar to egg whites, and beat until soft peaks. Then add 50g of sugar in increments, until stiff peaks are formed.

6. Fold in 1/3 of the egg whites into the egg yolk mixture. Continue until all the egg whites are incorporated.

7. Pour batter into prepared pan. Hit the pan gently against the counter once to remove large bubbles. Bake for 40 to 50 minutes. Allow cake to cool in the pan upside down. When completely cool, take the cake out of the pan.

Stabilized Whipped Cream

1/2 cup cold water
2 tsp gelatin
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla

1. Pour the gelatin in the cold water and allow the gelatin to sit for approximately five minutes. After the gelatin has bloomed, melt the gelatin mixture in a microwave for approximately 20 to 30 seconds.

2. Pour the heavy cream, sugar and vanilla in bowl of a mixer. Beat until the cream starts to thicken and add the gelatin mixture and beat until soft peaks form.

Chestnut cream filling
from Eupho Cafe
400g cooked chestnuts
3 TB unsalted butter
100g sugar

1. Smash chestnuts with a food processor. (may keep some small chunks for better texture) In a small pan, melt butter and sugar together, add in the chestnuts and mix well. Set aside and let cool. When it’s cool, scoop one cup of whipped cream into the butter and combine well.

Assembly

1. After the cake has cooled completely, cut the cake into three equal pieces. Spread about 1/3 of the chestnut cream onto the first layer and top with the second layer. Repeat with the second layer and finally top with the final layer.

2. Frost the cake with plain whipped cream and decorate with remaining chestnut cream. Enjoy!

Notes:

• *There are some difference between the one from Eupho Cafe and mine.  She made a chestnut flavored whipped cream, and also a chestnut flavored cake for a more intense chestnut flavor.  I was too lazy to shell that many chestnuts. heehee.