Chinese Chestnut Sponge Cake Recipe
Chinese Chestnut Sponge Cake Recipe. It is easy to cook, just mix sugar water and water chestnut powder then steam, you can enjoy this delicious food right away. I have a sponge cake recipe that is similar (but not exactly) to the ones you get @ chinese bakeries.
Preheat the oven to 180 c around 350f. They have a wide variety of cakes ranging from chocolate and mango mousse, chestnut puree, fruit cocktail cake just to name a few. By the way, this sponge cake also concludes my mini egg recipe series.
In A Large Bowl, Mix Egg Yolks And Sugar Together, Add Chestnut Puree, Vanilla Extract And Oil Well With A Hand Whisk, Stir Well.
They are just so delicious you love it too! Preheat the oven to 180 c around 350f. 2 cups chestnuts, peeled (about 15) 1/3 cup water 1/4 cup maple syrup 1.
Filling:place Chestnuts In A Saucepan And Add Enough Water To Cover Them.
The fluflly batter gets transferred into a large cake pan and bakes. Instructions combine chestnut paste and milk together. Sift in cake flour and mix well again.
Water Chestnut Cake (马蹄糕) Water Chestnut Cake Is One Of The Traditional Desserts Popular In Guangdong Province And Fuzhou City.
Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this. Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake.
By The Way, This Sponge Cake Also Concludes My Mini Egg Recipe Series.
See how to cook water chestnut cake. 1 cup softasilk (cake flour) 1 cup sugar. Slice sponge cake into two layers.
Preheat The Oven To 180C.
1/2 tsp cream of tartar. Then blend with honey to smooth puree. Unlike the japanese cheese cake, which is another popular asian soft cake, this sponge cake does not use any cream cheese and has less calorie count per serving than many other cakes, making it a perfect for breakfast or afternoon tea.