This cake is definitely a mash up of classic Chinese flavors. You will love the toastiness of the sesame seeds and the light nutty flavor of the chestnuts! Let’s make a Chestnut White Sesame Encrusted Cake.
This cake is based on a chiffon cake recipe. So, it relies a lot on the meringue. I seriously recommend a stand mixer or hand mixer. But, if you have a strong arm, you’ll be fine too… I think. 🙂
For the filling, it’s probably best you use fresh chestnuts. You will definitely notice the difference. The next best thing is frozen, which you can steam and then use. If you don’t have access to chestnuts, you could also make a red bean filling or whipped cream filling with fresh fruit. Maybe just a thin layer of fruit jam would be nice.
If you make this recipe, I definitely recommend using a scale because of how exact the ratios need to be for the cake to be as fluffy and spongey as it is supposed to be. If you do not have one, do your best to convert them on Google, but make sure to search based on each ingredient because they all weigh differently.
Yeah, I know I topped this cake with blueberries which don’t have anything to do with the recipe. But, they were from our garden and this cake desperately needed color. Also the cute leaves are a random grass I found near our blueberry plant. It’s okay, I didn’t eat the leaves.
Also, from afar, this cake kind looks like a large rectangular burger because of the sesame crust and brown filling. I just noticed that. 🙂 (don’t worry, it doesn’t taste like a burger)
5 Word Summary
If you like sesame or chestnuts (or both!), check these recipes out:
Chestnut White Sesame Encrusted Cake
This incredibly fluffy and light cake is stuffed with a creamy chestnut filling spiked with pure maple syrup. Also, the cake is lined with a toasty sesame seed crust. I mean, how can you say no?
for the cake:
- 5 egg yolks
- 30 g neutral oil 1
- 50 g non dairy milk 2
- 20 g granulated sugar 3
- 1 tsp vanilla extract
- 80 g cake flour (72 g all purpose flour + 8 g cornstarch)
- 5 large egg whites
- 60 g granulated sugar 3
- 1/2 cup lightly toasted white sesame seeds 4
for the filling:
- 1 cup cooked chestnuts
- 3 tbsp pure maple syrup
In a large bowl, beat the egg yolks, oil, milk, granulated sugar, and vanilla extract.
In the bowl of an electric mixer, beat the egg whites until frothy. Start to add the second batch of sugar 1 tablespoon at a time. Beat until stiff peaks.
Sift the cake flour into the egg yolk batter and mix until a smooth batter forms.
Fold in the egg whites into the batter a third at a time. Do NOT over mix.
Lightly grease a 8x13 or 9x12 pan and then line it with parchment paper (make sure to leave some overhang so that the cake is easy to pull out). The oil will keep the parchment paper stationary as you pour the sesame seeds on top in an even layer, trying your best to cover the entire base.
Pour the batter on top of that and bake at 350 degrees F for 20 minutes or until the cake is golden brown and bounces back when you touch it. Pull the cake out of the oven and bang the pan on the counter twice. This will prevent the cake from collapsing a lot when it cools.
Now, prepare the filling by steaming or roasting chestnuts. Then blend them in a food processor with the pure maple syrup. Set aside.
Once the cake is slightly cool cut in half (or thirds if you want a taller cake) and layer the filling appropriately. I like a thick layer, so I did more. Allow to cool more in the fridge and enjoy!
- I used vegetable oil, but canola, avocado, corn, etc. all work. Olive and coconut might be too strong.
- I used unsweetened soy milk but almond, cashew, coconut, cows, etc. will all work.
- I used organic cane sugar that I pulsed in a food processor to make finer. Any finer white sugar will work here (ie not brown or demerara sugar)
- Toast the white sesame seeds in a dry pan for just a couple minutes until just slightly golden. You don't want them to toast for too long because they will brown more in the oven.