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Export 5 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C (350°F) (without fan).
Step 2
Whisk the eggwhites until stiff peaks form.
Step 3
In a separate bowl, beat together the egg yolks, sweetened chestnut purée, and butter.
Step 4
Gently mix through the flour, baking powder and salt.
Step 5
Gently fold through the eggwhites, a few large spoonfuls at a time, through the cake batter. Take care not to lose too much air.
Step 6
Once all of the eggwhites have been added to the cake batter, gently fold through the chocolate chips.
Step 7
Grease a small bundt pan with butter or a non-stick baking spray, and dust with flour. Tip the bundt pan over the sink and shake out any excess flour. (Note: I used a bundt pan with 750 ml / 3 cup capacity).
Step 8
Pour the batter into the cake pan and bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean.
Step 9
Leave the the cake to cool on a wire rack for about 15 minutes before gently removing the cake from the pan.
Step 10
Leave the cake to cool completely on a wire rack.
Step 11
Dust with icing sugar (powdered sugar) before serving.
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