| Ingredient | Method |
| Cake base : 4B egg yolks 20g caster sugar 60g veg oil 70g milk 90g LP flour 1tsp baking powder 90g chestnut puree (French Imbert Chestnut Puree (Sugar-Free) ) 4B egg whites 30g caster sugar 1/4tsp cream of tartar few drop rice vinegar Ganache: (Mix Well) 200g White Chocolate Ganache 100g chestnut puree (French Imbert Chestnut Puree (Sugar-Free) ) 20g condensed milk | Cake 1. Line 4 @ 5 of 3" cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, chestnut puree, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the chestnut batter to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour the batter into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 20 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. Cool completely and set aside. |
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