Ingredients
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.