栗子蛋糕｜超详细教程无私分享，自己在家做生日蛋糕 【萨姐的南腔北调】

Today I would like to show you how to make a chestnut chiffon cake with simple decoration, rich chestnut fragrance and soft & fluffy taste. Whether it is used as a birthday cake or eaten at home, this cake is not hard to make, but it tastes superb. 00:00 - 00:19 Introduction 00:20 - 04:22 Chiffon Cake 04:23 - 05:31 Chestnut paste 05:32 - 08:01 Cream whipping & Masking 08:02 - 09:27 Garnish Techniques to whip egg whites ：   • 最全的蛋白打发攻略｜湿性，中性，干性，打发过度补救｜ 萨姐的南腔北调 How to ...   How to whip cream and increase stability ：    • 天热奶油容易化？这几招教你打发出稳定顺滑的奶油｜萨姐的南腔北调   INGREDIENTS 2 Large eggs (65g or over/each) Cake flour 30g Almond meal 10g Milk 30g Vegetable oil 25g Caster sugar 35g Lemon juice Cooked chestnut 100g Water 90-100g Caster sugar 15-20g Unsalted butter 15g The above ingredients can make 140g of chestnut paste Thickened cream 400g Icing sugar 25g Add 60g of chestnut paste to cream, the remaining is used as piping on the top. ** Preheat the oven to 140C/285F ** Bake at 140C/285F for 40 minutes，then turn to 160C/320F and bake for 5 mins