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Maple Layer Cake with Chestnut Cream

Maple Layer Cake with Chestnut Cream

Brought to you by: OcadoLife
    14 serving

Prep time:

Cook time:

Serves: 14

For a delicate alternative to Christmas cake, or for a beautifully indulgent treat at any time, this Maple Layer Cake with Chestnut Cream from baker, food writer and author Edd Kimber is a winner. The sponges for this magical genoise layer cake can be made a day ahead, then cooled and wrapped well, and the caramel can be made a day ahead and chilled. Decorate with roasted chestnuts and edible gold leaf – and for extra wow factor, top with mini meringues as well, if you like.
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  • 85g plain flour
  • 25g cornflour
  • 1 tsp baking powder
  • ½ tsp fine sea salt, plus an extra pinch
  • 5 large eggs, separated, plus 1 large egg white for the meringue decorations (optional)
  • 1 tsp vanilla bean paste
  • 40g caster sugar, plus 80g for the meringue decorations (optional)
  • 50ml whole milk
  • 50ml vegetable oil
  • ½ tsp cream of tartar
  • 170ml amber maple syrup
  • 675ml double cream
  • 10g unsalted butter
  • 1 large pinch salt flakes
  • 175g chestnut purée (unsweetened)
  • 50g icing sugar
  • 1 tsp vanilla bean paste
  • 8 whole roasted chestnuts, to decorate
  • 4 pieces edible gold leaf, to decorate


Step 1

Preheat the oven to 170°C/150°fan/gas 3. Sift the flour, cornflour, baking powder and the ½tsp salt into a bowl; set aside. In a separate bowl, combine the 5 egg yolks, vanilla and 20g of caster sugar; beat with an electric whisk for 5-6 mins, until pale and fluffy. Gradually pour in the milk and oil, whisking on a slow speed for 5-6 mins more until combined. Whisk in the sifted flour mixture until smooth.

Step 2

In another bowl, use a clean electric whisk to beat the 5 egg whites, cream of tartar and a pinch of salt until foamy. Scatter in another 20g caster sugar and whisk until the mixture holds stiff peaks.

Step 3

Add the egg white mixture to the cake batter a quarter at a time, gently folding in until streak-free. Split equally (weigh for accuracy) between 2 x 20cm deep loose-bottomed cake tins – don’t use non-stick tins, or grease or line the tins, as the cake needs to cling to the sides.

Step 4

Bake for 40-45 mins or until flat and level. Check that they spring back after a light touch and that a skewer inserted comes out clean. Turn the tins upside down on a wire rack to cool fully, then run a knife around the edge to release the cakes and turn out – cut the bases away too, if needed.

Step 5

For the caramel, put 120ml of the amber maple syrup in a heavy-bottomed pan along with 75ml of the double cream, the butter and sea salt. Bring to a simmer over a medium heat, then bubble for 4-5 mins until thickened. Swirl the pan to ensure even cooking, but don’t stir. Transfer to a jug and leave to cool completely.

Step 6

or the syrup, pour the remaining 50ml maple syrup into a jar along with 50ml water, then seal and shake to combine.

Step 7

For the cream, put the chestnut purée in a bowl and mix well, breaking it up with the back of a spoon. Stir in 75ml of double cream until smooth. Add the remaining 525ml cream, the icing sugar and vanilla. Beat with an electric whisk to medium peaks.

Step 8

To assemble, slice each cake horizontally through the middle with a serrated knife to make 4 layers in total. Place one layer on a serving plate, drizzle all over with a quarter of the syrup, then top with a little cream. Repeat with the remaining cakes, spreading the final quantity of cream over the top and sides of the cake. Chill for a few hrs.

Step 9

Add the caramel just before serving: pour it evenly straight from the jug around the edge with a steady hand, teasing it over the sides to create a drip effect. Top with the roasted chestnuts and decorate with gold leaf. Best eaten on the day.

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