Chestnut Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Grease the base and sides of the springform pan with the neutral oil.

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: springform pan

2. Step 2

   Whisk the all-purpose flour, baking powder, and fine salt together until evenly combined.

   Ingredients used: 100.0 gr All-Purpose Flour, 6.0 gr Baking Powder, 2.0 gr Fine Salt

   Cookware: medium bowl, whisk

3. Step 3

   Beat the softened butter and granulated sugar until pale and fluffy.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 gr Butter, 150.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl, rubber spatula

4. Step 4

   Beat in the eggs one at a time, mixing until smooth after each addition.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: electric mixer, mixing bowl

5. Step 5

   Add the chestnut puree and vanilla extract, then beat on low speed until uniform.

   Timer: 2 min (fixed)

   Ingredients used: 400.0 gr Unsweetened Chestnut Puree, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, rubber spatula

6. Step 6

   Fold the dry mixture into the chestnut mixture in two additions, alternating with the whole milk. Stop as soon as no dry streaks remain.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 ml Whole Milk

   Cookware: mixing bowl, rubber spatula

7. Step 7

   Spread the batter evenly in the prepared springform pan and smooth the top.

   Cookware: rubber spatula, springform pan

8. Step 8

   Bake at 175°C until the cake is risen, lightly browned, and a skewer inserted in the center comes out without wet batter.

   Timer: 42 min (fixed)

   Cookware: springform pan

9. Step 9

   Cool the cake in the pan for 15 minutes, then release the sides and transfer it to a wire rack. Cool for at least 20 minutes before slicing.

   Timer: 35 min (fixed)

   Cookware: springform pan, wire rack