Chinese Style Chestnut Filled Cake
Delight your taste buds with this Chinese Style Chestnut Filled Cake, a beautifully layered dessert combining the nutty sweetness of homemade chestnut paste with a soft, fluffy vanilla sponge. The rich chestnut filling, made from freshly boiled and mashed chestnuts, is velvety and aromatic, perfectly complementing the tender cake layers baked to golden perfection. This recipe features simple ingredients like cake flour, milk, and eggs, yet achieves an elegant flavor that feels both indulgent and comforting. Ideal for festive gatherings or a sophisticated afternoon tea, this cake is finished with a light dusting of powdered sugar for a touch of elegance. With its unique fusion of rustic and refined, this chestnut cake offers a delicious way to explore traditional Chinese flavors with a modern twist.
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Recipe Information
Ingredients
- 300 g Fresh chestnuts
- 100 g Granulated sugar
- 50 g Unsalted butter
- 50 ml Milk
- 200 g Cake flour
- 1.5 tsp Baking powder
- 3 Eggs
- 150 g Caster sugar
- 50 ml Vegetable oil
- 1 tsp Vanilla extract
- 100 ml Whole milk
- 10 g Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease and line an 8-inch round cake pan with parchment paper.
Prepare the chestnut filling: Score the chestnuts with an 'X' on the flat side. Boil them for 10 minutes, then peel off both the outer shell and inner skin while warm.
Place the peeled chestnuts in a saucepan with 50ml of milk, 100g granulated sugar, and unsalted butter. Cook on low heat, stirring occasionally, until the chestnuts are soft and the liquid has mostly evaporated (about 10 minutes).
Mash the chestnut mixture into a smooth paste using a fork or a food processor. Set aside to cool.
In a mixing bowl, sift together the cake flour and baking powder. Set aside.
In a separate bowl, whisk the eggs and caster sugar together until pale and frothy.
Gradually add vegetable oil and vanilla extract to the egg mixture, whisking continuously to combine.
Alternate adding the dry flour mixture and the 100ml of milk into the wet ingredients. Start and end with the dry ingredients, mixing gently until just combined.
Pour half of the cake batter into the prepared pan. Spread an even layer of the chestnut paste over the batter, keeping the paste from touching the edges to prevent leakage.
Pour the remaining batter over the chestnut paste, spreading it evenly and ensuring the paste is completely covered.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar (if desired) before slicing and serving. Enjoy your Chinese Style Chestnut Filled Cake!
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 508.6 g | 185% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 287.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 372 mg | 29% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2824 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
