Chestnut and Fruit Cake (栗子蛋糕)Ingredients
- 16 eggs (鸡蛋), separate egg whites and egg yolks
- 300 g of white sugar (白糖)
- 200 g of floor (面粉)
- 100 g cornflour (玉米粉)
- 100 g of chestnut flour (栗子粉)
- 90 g of butter melted (牛油)
- 2 tsp of vanilla extract
Divided the above ingredients into two equal portions for making 2 spongy cake
bases - 500g of chestnut jam 500 g li zi jiang (栗子浆)
- fresh sliced strawberry Xian cao mei (鲜草莓) right amount for decorating the
cake - fresh sliced kiwi Xian mi hou tao (鲜猕猴桃) right amount decorating the cake
- whipping cream right amount decorating the cake
Utensils you need for making the spongy cakes
- mixer with whisk attachment
- rubber spatula
- spring form pan 26 cm/10 inch diameter lined with parchment
- bowl
- sieve
- wooden skewer
How to make a spongy cake?
The above ingredients are using to make two spongy cakes. So we have to divide the
ingredients into two equal portions. Here are the steps for making one spongy cake.
- Preheat the oven, set the to 180 C/ 350 F
- Mix the 8 egg yolks: place the egg yolks into the mixer and mix on high speed until
creamy, after 1 min, add about 2 tbsp sugars, continue to mix until the mixture becomes
thicker , then add vanilla extract, keep mixing until the mixture double in volume
Turn off mixer, transfer the egg yolk to a separate bowl
Thoroughly washing the mixing bowl the attachment, and preparation for egg white
Useful tips: make sure that the mixer attachment and the bowl are washed extremely
clean, if not any fat that remain in these utensils will negatively affect the whipping of the
egg whites