Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese-Style Chestnut Filled Cake Recipe
    Lost? Site Map

    Chinese-Style Chestnut Filled Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    melting pot's Note:

    I like this because all of the other chestnut cake cal for whipped cream, and this only uses it as decoration so I can leave it off if I want to. The chestnut filling is my favourite part!!!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6-8



    Units: US | Metric

    Sponge Cake



    1. 1
      Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
    2. 2
      Beat egg whites until stiff peaks form.
    3. 3
      Beat egg yolks lightly and fold into egg white. Blend well.
    4. 4
      Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
    5. 5
      Add vanilla essence. Add melted butter and blend quickly.
    6. 6
      Pour batter into prepared baking pan and bake for 25 minute.
    7. 7
      Remove from oven and allow to cool on a rack.
    8. 8
      Filling:Place chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
    9. 9
      Mash chestnuts.
    10. 10
      Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
    11. 11
      Add sugar and milk mixture to chestnuts and mix well.
    12. 12
      Slice sponge cake into two layers.
    13. 13
      Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
    14. 14
      Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.

    Ratings & Reviews:


    Nutritional Facts for Chinese-Style Chestnut Filled Cake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 369.5
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 4.1 g
    Cholesterol 119.1 mg
    Sodium 122.1 mg
    Total Carbohydrate 67.9 g
    Dietary Fiber 0.2 g
    Sugars 28.0 g
    Protein 5.4 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes