Buckwheat and Chestnut Sponge Cake
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…
Instructions
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1
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.
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2
In a bowl, combine the flour and baking powder. Set aside.
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3
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.
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4
In a large bowl, whisk together the egg yolks, chestnut spread and oil. Whisk in the dry ingredients until smooth.
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5
Using a spatula, gently fold the egg whites into the batter. Spoon into the prepared pan.
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6
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.
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7
Dust the cake with icing sugar. If desired, serve with crème fraîche.
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.
