Chestnut and Fruit Cake (栗子蛋糕)

Ingredients
1. 16 eggs (鸡蛋), separate egg whites and egg yolks
2. 300 g of white sugar (白糖)
3. 200 g of floor (面粉)
4. 100 g cornflour (玉米粉)
5. 100 g of chestnut flour (栗子粉)
6. 90 g of butter melted (牛油)
7. 2 tsp of vanilla extract
Divided the above ingredients into two equal portions for making 2 spongy cake
bases
8. 500g of chestnut jam 500 g li zi jiang (栗子浆)
9. fresh sliced strawberry Xian cao mei (鲜草莓) right amount for decorating the
cake
10. fresh sliced kiwi Xian mi hou tao (鲜猕猴桃) right amount decorating the cake
11. whipping cream right amount decorating the cake
Utensils you need for making the spongy cakes
1. mixer with whisk attachment
2. rubber spatula
3. spring form pan 26 cm/10 inch diameter lined with parchment
4. bowl
5. sieve
6. wooden skewer
How to make a spongy cake?
The above ingredients are using to make two spongy cakes. So we have to divide the
ingredients into two equal portions. Here are the steps for making one spongy cake.
1. Preheat the oven, set the to 180 C/ 350 F
2. Mix the 8 egg yolks: place the egg yolks into the mixer and mix on high speed until
creamy, after 1 min, add about 2 tbsp sugars, continue to mix until the mixture becomes
thicker , then add vanilla extract, keep mixing until the mixture double in volume
Turn off mixer, transfer the egg yolk to a separate bowl
Thoroughly washing the mixing bowl the attachment, and preparation for egg white
Useful tips: make sure that the mixer attachment and the bowl are washed extremely
clean, if not any fat that remain in these utensils will negatively affect the whipping of the
egg whites

3. Whip the egg whites: place the 8 egg white in the clean mixer bowl, beat on high until
white and frothy, slowly add the sugar a bit at a time, once the mixture is clings, it is
ready combine the egg yolks and egg whites
4. Introduce the egg yolks to the egg white mixture, and fold them in with spatula
Tips: make sure do not over-mix
5. Complete the batter
1. combine the flour, the cornflour and chestnut flour in sieve
2. using your hand slowly sift it into the mixture, sifting the flour will make the cake
lighter
3. fold together without over-mixing
4. add the melted butter and combine
6. Bake
1. using rubber spatula, transfer the butter into spring form pan, spread the butter
evenly with the spatula and shake pan to remove air
2. put the cake in oven to bake for about 30 min
7. Remove the cake
1. test the cake to see if it is ready, insert a wooden skewer to the center of the
cake, the cake is ready if the skewer comes out butter-free
2. set aside to cool before removing from the pan
3. once the cake turns to cool, using very sharp knife and running around the
edge of the cake
4. remove the spring from the pan
Take the same steps to make the second same spongy cake
8. Decorate the cake:
1. remove the superficial layer (the brown portion) and the bottom layer (the brown
portion)
2. apply the chestnut jam on the top of one spongy cake, then put the second spongy
cake on the top of this cake
3. Combine whipping cream, the 1 tablespoon sugar, and the 1 tablespoon sherry in
the chilled bowl. Beat on low speed until soft peaks form. Spread on top and sides
of cake.
4. Top with fruits (strawberry, kiwi and so on) and served

Function:
1. Tonic blood
2. Strengthen the heart, spleen, stomach, liver and kidney
3. Promote qi and bold circulation
4. Lubricate the lung and relieve thirsty
5. Detoxification