How to make chestnut chiffon cake

If you often go to restaurants for convenience and end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn some home cooking methods and make them at home. The recipe of chestnut chiffon cake is simple and most people can learn it quickly.

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

2. Add oil and milk to the egg yolk, stir well, then add chestnut paste and continue mixing.

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

4. Draw a Z shape and mix well.

5. Add lemon juice to egg whites and beat into coarse foam with a whisk. Add sugar three times.

6. Beat into stiff peaks, with a small tip when you lift the whisk.

7. Turn the bowl with beaten egg whites upside down so that the egg whites do not flow.

8. Preheat the oven to 170 degrees.

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

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

11. Pour the mixed cake batter into the mold, shake it a few times, put it into the lower layer of the oven, and bake for 30 to 40 minutes.

12. When the cake is baked, shake it and quickly turn it upside down to let it cool.

13. Remove the cooled cake from the mold. Isn’t it beautiful?

In order to make the taste better, restaurants usually add a lot of seasonings, which can easily affect health. The method of chestnut chiffon cake uses less seasoning and is good for health.