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KITCHEN ITEMS:
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1 pound chestnuts
1 cup sugar
4 tbsp butter (soft)
7 eggs (separated)
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1/4 tsp lemon juice or vinegar

Optional: Decorate the top with a
dusting of powdered sugar
Score the chestnuts with an ex mark using a paring knife or serrated knife
Put the chestnuts on a small cookie sheet with one cup of water.
Put them in a 375° oven for 20 minutes
Butter, a 9 inch springform pan or 8 inch cake pan. Preheat your oven to 320°F
While the chestnuts are roasting, separate seven eggs.
Make a meringue by whipping seven egg whites with a quarter teaspoon of lemon juice at high-speed for about two - three minutes. Bring them to the stiff peak stage where the marine could stand up by itself on a spoon. Put the meringue in a separate bowl, and keep the meringue inside the refrigerator until ready for use.
Now in the mixing bowl, add the butter, vanilla salt, sugar, and egg yolks. Creamed these ingredients together at medium speed for about three minutes.
Remove the chestnuts from the oven. Let them cool just enough where you could handle them. Do you want to peel the chestnuts while they were still warm- it makes it easier to peel.
Put the chestnut meat inside of food processor. Chop the nuts, so they are very fine.
Add the chopped chestnuts into the mixing bowl with the whipped egg yolks and sugar. Add 2 teaspoons of baking powder. With a rubber spatula mix these ingredients together until combined.
Next, add the meringue to the chestnut mixture. Gently fold in the morning to the other ingredients. Do not over mix.
Pour the batter into the cake pan and bake at 320°F for 35 - 40 minutes.
Allow the cake to cool for 10 minutes.
Optional it could be dusted with powdered sugar, and serve with whipped cream.
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