Simple Way to Make Mario Batali Marron Chiffon Cake with Creme de Marron

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, marron chiffon cake with creme de marron. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Marron Chiffon Cake with Creme de Marron is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Marron Chiffon Cake with Creme de Marron is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have marron chiffon cake with creme de marron using 7 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Marron Chiffon Cake with Creme de Marron:

1. Prepare 3 large Egg
2. Prepare 50 grams Sugar
3. Get 80 grams Chestnut cream
4. Take 50 ml ■Vegetable oil (not healthy vegetable oil substitute)
5. Take 30 ml ■Water
6. Get 60 grams Plain flour
7. Take 1 tsp Rum

Steps to make Marron Chiffon Cake with Creme de Marron:

1. Divide the egg yolks and whites. Weigh the ■ ingredients. Sift the flour. Preheat the oven.
2. Put egg yolks in a bowl and add the chestnut cream. Whisk until smooth.
3. Add the ■ ingredients little by little and stir constantly. Add rum and stir well.
4. Sift the flour again into the bowl. Whisk slowly from the middle and out until everything is well mixed in.
5. The cake batter will resemble a loose pancake batter.
6. Make the meringue. Beat the egg whites. Add the sugar into 3 batches and add a portion to the egg whites at one time. Whisk constantly until stiff peaks form.
7. Add 1/4 of the Step 6 meringue into Step 5 and mix well.
8. Add 1/2 of the rest of the meringue and combine the top part of the batter and meringue very well. You don't need to whisk together the bottom part of the batter yet.
9. Add the rest of the meringue and mix well with the top of the batter as you did at Step 8.
10. Stop mixing when the batter and meringue are almost combined well! (the bottom part of the batter is not mixed in yet).
11. Change to a spatula and scoop up the bottom part of the batter to mix (about 15 times).
12. Mix until the brown coloured bits disappear and the mixture falls like ribbons when you lift the spatula.
13. Pour the batter into a tin and spread the batter evenly by rotating the tin so that it spreads around evenly.
14. Holding onto the middle and knock the tin several times to let the excess air out. Spread the batter on the side of the tin with a spatula.
15. Bake at 180°C for 13 minutes, then at 160°C for 12 minutes. Once the surface starts to brown after 13 minutes, take the cake out of the oven and make 5 slits with a knife.
16. After baking, taking the cake out of the oven straight away and place the cake upside-down on a mug cup to cool. When the center cylinder has cooled down, it is ready.
17. Remove the cake from the tin by using a knife or skewer. Run a knife along the side of the tin tightly and you will remove the cake easily.
18. If you bake the batter in cupcake liners, add 10 g of flour. You can make about 9 (fill the cups to 70% as the cake will rise).

So that is going to wrap it up for this special food marron chiffon cake with creme de marron recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!