Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :)

Recipe for Chestnut Chiffon Cake (adapted from 'here')

Ingredients (A)

• 4 egg yolks
• 70 ml water
• 70ml vegetable oil
• 125 gm chestnut )  Puree
• 40 ml milk          )
• 100 gm superfine flour

(B)

• 4 egg whites
• 80 gm caster sugar

Method

1. In a blender puree the chestnuts with the milk, set aside.
2. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well.
3. Sift in the flour, mix till free of lumps.
4. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry.
5. Add egg whites into egg yolk mixture in 3 portions.  Mix well till free of lumps.
6. Pour batter into an ungreased 8 inch chiffon cake pan.  Use a toothpick or chopstick to run over the batter to expel air.
7. Bake in a preheated oven @ 160 deg.C for 40 to 45 mins.  till a skewer inserted comes out clean.
8. Invert the pan immediately on a wire rack to cool completely.
9. Run a sharp knife round the pan to unmould the cake.

I'm linking this post to 'Bake Along' and this week's theme is Chiffon Cakes

jointly hosted by

Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and  Lena of  Frozen Wings.