Buckwheat and Chestnut Sponge Cake
Buckwheat and Chestnut Sponge Cake
Rating: (1 rated)
  • 1/2 cup (75 g) buckwheat flour
  • 1 tsp baking powder
  • 4 eggs, separated
  • 1 tsp (5 ml) vanilla extract
  • 1/2 cup (105 g) lightly packed brown sugar
  • 1/2 cup (125 ml) chestnut spread or cream
  • 1/4 cup (60 ml) canola oil
  • Icing sugar, for dusting
  • Crème fraîche (optional)
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Then line the inner walls of the pan with a band of parchment paper.
  • In a bowl, combine the flour and baking powder. Set aside.
  • In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the vanilla and brown sugar, beating until stiff peaks form. Set aside.
  • In a large bowl, whisk together the egg yolks, chestnut spread and oil. Whisk in the dry ingredients until smooth.
  • Using a spatula, gently fold the egg whites into the batter. Spoon into the prepared pan.
  • Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool before unmoulding. The cake may sink slightly in the middle.
  • Dust the cake with icing sugar. If desired, serve with crème fraîche.
  • Description
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