Name: Buckwheat and Chestnut Sponge Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 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)

Ingredients

- 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.

Buckwheat and Chestnut Sponge Cake

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Springform Pan