Chestnut Loaf Cake

Chestnut Loaf cake 

(Recipe adapted & modify from Yue's handicrafts)  

Ingredients 
Sweetened Chestnuts

100g chestnuts, chopped

60g water

40g sugar

20g rum

*Combine all ingredients & leave to stand for 2-4 hours.

Cake

100g sweetened chestnuts

100g Liv unsalted butter, soften

70g icing sugar

2 eggs, separated

100g chestnut puree

100g plain flour

1/2 tsp baking powder

1/4 tsp soda

1 tbsp rum 

Chestnut Cream

100g chestnut puree

40g Liv unsalted butter, soften

1 tbsp rum

*Combine all ingredients together

Method:  
1. Sift plain flour, baking powder & soda.

2. In a large bowl, whisk butter with 30g of sugar until light & fluffy.

3. Beat in egg yolks, one at a time, until smooth.

4. Blend in chestnut puree & rum, mix until smooth.

5. In another bowl, whisk egg whites until foamy then add in remaining sugar gradually, then whisk to soft peaks.

6. Add 1/3 egg whites into chestnut batter, fold in gently.

7. Sift in flours, fold gently to mix.

8. Add the remaining egg whites & fold until smooth.

9. Add chestnut pieces & rum.

10. Bake in a preheated oven @ 160C for 40mins.

Matcha Chestnut Swiss Roll 抹茶栗子卷

Matcha Chestnut Swiss Roll ~ 抹茶栗子卷
(Recipe adapted & modify from 孟老师的美味蛋糕卷)

Swiss roll:
Ingredients:
(A)
80g egg yolks
20g castor sugar
40g vegetable oil
40g whipping cream
80g plain flour
2 tsp matcha powder

(B)
160g egg whites
80g castor sugar

Method:
1. In a large mixing bowl, whisk together the egg yolks, castor sugar, vegetable oil & whipping cream until combined. Sift in flour & matcha powder & mix until smooth & well combined.

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Pour batter into a tray lined with parchment paper & bake @ 180 deg C for 10mins.

Chestnut cream fillings:
Ingredients:
50g butter
50g whipping cream
200g chestnut puree
35g icing sugar

Method:
1. Whisk chestnut puree, icing sugar & butter in a bowl. Add in whipping cream slowly & whisk till combined.

A day to celebrate....

Today is a special day... 10 may 2011 is my 3rd wedding anniversary!

I baked a Chocolate Chestnut Cake for this occasion. Do you like the wedding couple? I piped them using chocolates, so its edible~ kekeke *^_^*

Chestnut cake (Recipe adapted & modified from Yochana's Cake Delight)

Ingredients for chocolate cake:
4 eggs
80g sugar
100g plain flour
20g cocoa powder
60g cornoil

chestnut filling:
120g canned chestnut puree
100g non-dairy whipping cream

Method:
1. Cake: whisk eggs & sugar till thick.

2. Fold in flour, cocoa powder & cornoil. Pour into 2 cake tins & bake @ 180C for about 20mins.

3. Remove cake from oven, leave to cool on a wire rack.

4. Filling: stir chestnut puree with whipping cream & sandwich the 2 layers of chocolate sponge cake together. Frost the cake with the remaining chestnut cream.

5. Decorate as desired.

A little gift for my hubby on this special day *^_^*

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by Doris from Tested & tasted.