Steamed Chestnut Cake

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Recipe by tomoko matsunaga

Another cake recipe from the cookbook.

Ingredients Nutrition


  1. Lightly butter the side of the pan and lay a sheet of wax paper along the bottom.
  2. Soften butter to room temperature.
  3. Cut up the chestnuts finely.
  4. Knead the butter in a small mixing bowel, till creamy.
  5. Add sugar little at a time and mix well until creamy.
  6. Add egg yolks, vanilla and milk gradually, mixing well with each addtion.
  7. Add chestnuts and breadcrumbs, mix briefly.
  8. Place the bowl of egg whites inside another bowl, of ice water.
  9. Beat the egg whites until they stiffen.
  10. Fold chestnuts and bread crumbs mixture into egg white.
  11. Mix with just a few strokes and pour into 10 inch tube pan.
  12. Butter oneside od a sheet of alminum foil and cover the top of the tin with it (buttered side down).
  13. Place the cake in a preheated steamer and steam on medium 30 to 40 minutes.

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