Buckwheat and Chestnut Sponge Cake

  • Preparation 25 MIN
    Cooking 35 MIN
  • Servings 1
  • Makes 10 servings
  • Freezes
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.



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

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.