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1
Divide the egg yolks and whites.
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2
Weigh the ingredients.
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3
Sift the flour.
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4
Preheat the oven.
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5
Put egg yolks in a bowl and add the chestnut cream.
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6
Whisk until smooth.
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7
Add the ingredients little by little and stir constantly.
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8
Add rum and stir well.
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9
Sift the flour again into the bowl.
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10
Whisk slowly from the middle and out until everything is well mixed in.
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11
The cake batter will resemble a loose pancake batter.
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12
Make the meringue.
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13
Beat the egg whites.
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14
Add the sugar into 3 batches and add a portion to the egg whites at one time.
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15
Whisk constantly until stiff peaks form.
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16
Add 1/4 of the Step 6 meringue into Step 5 and mix well.
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17
Add 1/2 of the rest of the meringue and combine the top part of the batter and meringue very well.
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18
You don't need to whisk together the bottom part of the batter yet.
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19
Add the rest of the meringue and mix well with the top of the batter as you did at Step 8.
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20
Stop mixing when the batter and meringue are almost combined well!
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21
(the bottom part of the batter is not mixed in yet).
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22
Change to a spatula and scoop up the bottom part of the batter to mix (about 15 times).
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23
Mix until the brown coloured bits disappear and the mixture falls like ribbons when you lift the spatula.
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24
Pour the batter into a tin and spread the batter evenly by rotating the tin so that it spreads around evenly.
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25
Holding onto the middle and knock the tin several times to let the excess air out.
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26
Spread the batter on the side of the tin with a spatula.
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27
Bake at 180C for 13 minutes, then at 160C for 12 minutes.
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28
Once the surface starts to brown after 13 minutes, take the cake out of the oven and make 5 slits with a knife.
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29
After baking, taking the cake out of the oven straight away and place the cake upside-down on a mug cup to cool.
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30
When the center cylinder has cooled down, it is ready.
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31
Remove the cake from the tin by using a knife or skewer.
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32
Run a knife along the side of the tin tightly and you will remove the cake easily.
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33
If you bake the batter in cupcake liners, add 10 g of flour.
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34
You can make about 9 (fill the cups to 70% as the cake will rise).
