How to make chestnut chiffon cake

• 

  1.Prepare the ingredients, boil the chestnuts, peel them and crush them, and separate the egg whites and yolks.

• 

  2. Add oil to the egg yolks, stir the milk evenly, then add chestnut puree and continue to stir well.

• 

  3. Sift the low-gluten flour into the mixed egg yolk paste.

• 

  4.Mix well.

• 

  5.Add egg whites to lemon juice, use a whisk to beat into a rough foam, add sugar three times.

• 

  6. Beat until stiff peaks form.Lift the egg beater and there will be a small tip.

• 

  7.Invert the prepared egg white basin so that the egg white does not flow.

• 

  8. Preheat the oven to 170 degrees.

• 

  9.Take 1/3 of the beaten egg whites, cut and mix well.

• 

  10. Pour the mixed cake batter into the remaining 2/3 of the egg whites.Mix well

• 

  11.Pour the mixed cake batter into the mold, shake it a few times, and send it out Place in the lower rack of the oven and bake for 30 to 40 minutes.

• 

  12.After the baked cake is out of the oven, shake it, quickly invert it and let it cool.

• 

  13. Unmold the cool cake, look beautiful!