Chestnut Chiffon Cake with Warm Apples and Candied Walnuts

Chestnut Chiffon Cake with Warm Apples and Candied Walnuts
non-stick spray
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 cups sugar
12 whole egg yolks
1 cup chestnut purée
1 tsp vanilla extract
3/4 cup water
2/3 cup vegetable oil
a pinch
12 whole egg whites
1/2 cup sugar
1/4 cup butter
4 whole apples
preferably large and of the tart and crisp varieties (Granny Smith, Pink Lady, Braeburn, Honeycrisp, etc.), peeled, cored and sliced ¼-inch thick or medium diced
2 tsp cornstarch
1/2 cup cold water
mixed with cornstarch
1/2 cup brown sugar
3 1/2 cup heavy cream
1/2 cup powdered sugar
1/2 tsp vanilla extract
1/2 lb walnuts
4 tbsp light corn syrup
honey, or maple syrup
2 tbsp sugar
1 tsp salt
For the Cake
Preheat the oven to 325°F. Line two 9” cake pans with parchment and spray with pan spray.
In a bowl, sift the flour, baking powder, baking soda and 0.5 cup sugar.
In a separate bowl, whisk the egg yolks, chestnut purée, vanilla, water, oil, and salt to combine thoroughly.
Whip the egg whites in a stand mixer. Once the whites reach soft peaks, slowly add 1.5 cups of sugar and continue to whip to stiff peaks.
Whisk the egg yolk mix into the dry flour mix until smooth. Fold one third of the whipped whites into the yolk mixture. Then fold in the rest.
Pour into baking pans and bake for about 25-30 minutes, rotating halfway through cooking. Bake until set and golden. Cool to room temperature.
For the Apples
Heat large sauté pan to medium-high heat and melt butter. Add apples and cook for about 5 minutes, stirring until they are tender, but still keeping its shape.
Stir your cornstarch and water mixture as cornstarch tends to settle and add in to apples while stirring, so cornstarch mixture doesn’t clump up.
Stir in brown sugar and cool until it bubbles for about 2 minutes. Remove from heat.
For the Whipped Cream
Whisk the cream in a stand mixer. When it starts to thicken, add the sugar and vanilla.
Continue to whip until it forms stiff peaks. Chill and serve cold.
For the Walnuts
Preheat oven to 325°F. Spray baking sheet with non-stick spray.
Combine walnuts, corn syrup, sugar, and salt in medium bowl and toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together).
Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15-20 minutes. Cool completely on baking sheet.
To Serve
Serve the cake sliced, spoon warm apples all over (oh yeah!), top with whipped cream and garnish with candied walnuts.