Chestnut Soufflé Cake

Making the cake mixture

Melt 1kg (2¼ lb) of the sugar in 1 litre (1¾ pints) of water together with the vanilla pod, then bring to the boil.

Make a slit in the rounded side of each chestnut with a small, sharp knife. Blanch them for 5-6 minutes in a large pan of boiling water, drain and refresh them, then remove the shells and inner ski