Our simple-to-make sponge cake is anything but ordinary. Combining this grain’s complex, nutty taste (we’re talking delicious hazelnut notes) with delicate chestnut cream, we created a soft, moist dessert fans of buckwheat pancakes will especially flip for. And don’t worry, if it cracks lightly during baking, all the better for this rustic-looking treat.
Ингредиенты
- 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)
Инструкция
- 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.
