Recipe: Chestnut Sponge Cake

Chestnut Sponge Cake

Chestnut Sponge Cake


4 eggs

125g caster sugar

200g crème fraîche

1tsp vanilla essence

125g chestnut flour

2tsp baking powder

butter, for greasing


(Preheat oven to 180*c and butter and line the base of a 7″ square cake tin)

– separate your eggs and mix the yolks with the caster sugar until light and creamy

– stir in the crème fraîche and vanilla essence

– add sifted flour and baking powder and fold in until well combined

– in a separate bowl, whisk the egg whites until stiff, then fold gently into cake mix

– pour cake mixture into your prepared tin and bake for 35-40 minutes, of until firm to the touch and cooked through

– cool in the tin for a few minutes, then transfer to a wire rack to cool completely

*Try eating this sponge straight from the oven with a creamy vanilla custard for a warming winter dessert!

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One comment

  1. Pingback: Chestnut Season | Dine&Discover

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