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1
Preheat the oven to 160C.
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2
Chop the simmered chestnuts and heat the syrup.
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3
Add vegetable oil and rum to the syrup and mix.
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4
Put egg yolk in a bowl and mix.
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5
Add the syrup from Step 1, salt and mix well.
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6
Add the sifted flours in one go and keep stirring with a whisk.
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7
Add the chopped chestnuts and mix.
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8
Put egg whites in another bowl and whip up until the foam becomes fine.
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9
Mix corn starch with granulated sugar and add it to the form in 3 to 4 portions.
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10
Whip up a fine textured form soft meringue.
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11
Add 1/3 of the meringue to the egg yolk mixture and mix.
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12
Add half of the remaining meringue and mix like scooping it up from the bottom with a spatula.
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13
Transfer the mixture to the bowl of meringue and mix gently to maintain the airy texture.
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14
Pour the dough into the cake pan and even out the surface.
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15
Bake for 35 minutes at 160C.
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16
Take the cake out of the oven after about 10 minutes and make a cross cut with a knife.
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17
When the chiffon cake is ready, drop the cake pan from about 15 cm height.
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18
Turn the cake pan upside down and let it cool.
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19
If you take the chiffon cake out of the cake pan when it's not cool enough, the cake might fall apart, so be careful!
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20
Take the chiffon cake out of the cake pan and then it's ready Refer to Salt Caramel Chiffon Cakefor the procedure to remove the cake from the pan.
