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Marron Chiffon Cake With Creme De Marron Recipe

Marron Chiffon Cake with Creme de Marron Recipe
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Serving : 6
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Prepare the ingredients before making Marron Chiffon Cake with Creme de Marron in your home. Then, follow these steps below to serve Marron Chiffon Cake with Creme de Marron for your family or friends.

Ingredients: Marron Chiffon Cake with Creme de Marron

  • 3 large Egg
  • 50 grams Sugar
  • 80 grams Chestnut cream
  • 50 ml ■Vegetable oil (not healthy vegetable oil substitute)
  • 30 ml ■Water
  • 60 grams Plain flour
  • 1 tsp Rum

How to Make Marron Chiffon Cake with Creme de Marron

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Marron Chiffon Cake with Creme de Marron in your home by yourself.

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