Culinary Institute of America

Chestnut Cake

Preparation info
  • Makes

    1

    paisley cake ( 8 in 20 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Chiffon Sponge, 8-in/20-cm round

Method

  1. Line the bottom of an 8-in/20-cm paisley mold (or an 8-in/20-cm ring mold) with a cardboard cake round, cutting it to fit. Line the sides of the paisley mold with a strip of acetate or plastic wrap, cutting it to fit.
  2. Cut the cake into a paisley shape that just fits inside the mold. Slice three even layers from the chiffon sponge, between ¼ and ½ in/0.6 cm and