Chestnut Cake with Whipped Cream and Strawberries

I’m back from vacation and ready to go out the airplane gates. I learned a few things on the plane rides, and being my first post back I thought I would share.


- Eating at the airport requires the payment of half a paycheck or your first born…which if she behaved like mine you will hand her right over.


- Escalators and moving sidewalks provide all the entertainment your toddler desires and all the exercise you can handle.







- Stickers and coloring books can only keep your kids attention for so long. Airplane silence except for your kids screech is mortifying, even if everyone says they understand.


- Kids think that farting is funny (your neighbors may not)…on a very silent 650am morning flight.







This is random, and so am I. On my way back from the airport there was a homeless man with a sign that read “Bet you can’t hit me with a quarter”.


I am so glad to be back and will share some great vacation pictures soon! And now on to a great cake, chestnut cake. So fabulous and a great vehicle for anything.







INGREDIENTS for Chestnut Puree
(Full Printable Recipe)


12 oz (2 cups) chestnuts, roasted and peeled
1 cup granulated sugar
2 cups water
1 tsp vanilla


INGREDIENTS for the Chestnut Cake

· 2 cups cake flour (not self-rising), plus more for dusting
· 2 teaspoons baking powder
· 3/4 teaspoon salt
· 1 ½ tsp Vanilla Extract
· 1 1/2 cups granulated sugar
· 2 sticks (16 tablespoons) unsalted butter, room temperature
· 4 large eggs, separated, plus 1 large egg white
· 1 cup Chestnut Puree
· 1/4 cup whole milk

- Whipped Cream and strawberries for topping..your choice!







DIRECTIONS for the Chestnut Puree


In a saucepan, combine chestnuts, sugar and water, bringing the liquid to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the majority of the liquid has evaporated. Remove from heat and stir in vanilla.







Strain chestnuts, reserving sugar syrup, and transfer to a food processor and blend until smooth. Add in syrup slowly until desired consistency is obtained. Allow to cool before refrigerating.







DIRECTIONS for the Chestnut Cake


Pre-heat oven to 350, select a baking pan to butter and flour. I used a mini loaf pan to make lots of little cakes.


Whisk together flour, baking powder, and salt in a medium bowl.







Place Vanilla Extract in a large bowl. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.







Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.


Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.






Bake until a toothpick inserted into center of cake comes out clean, about 1 hour for a full cake, mini cakes are about 25 minutes. Let cool completely in pan on a wire rack.

Top with Whipped Cream and Strawberries, and let me add...you have been missed.