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Chestnut cinnamon sponge cake
Soft cake with chestnut

Light Chestnut Cinnamon Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
A sponge cake leavened by egg whites. Chestnut is heavy, so careful handling of foam is key to keeping it airy.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 10 servings
🔥 Calories 345 kcal
🌍 Cuisine Classic Pastry

Ingredients

Equipment Needed

  • Springform Pan
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Chestnut)

Instructions

1 ✓

Preheat oven to 350°F. Whip egg whites with salt to stiff peaks.

Tip: Salt stabilizes.
2 ✓

Beat yolks with sugar, add butter, milk, chestnut.

Tip: Butter shouldn't be hot.
3 ✓

Mix flour, baking powder, cinnamon into chestnut base.

Tip: Thick batter.
4 ✓

Fold in whites gently.

Tip: Keep air bubbles.
5 ✓

Bake 35-40 mins.

Tip: Cover if browning too fast.

Recipe FAQ

Collapsed?
Underbaked.
Heavy?
Deflated egg whites.

Ingredients

  • 9 oz Chestnut Puree
  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs (separated)
  • 1/2 cup Melted Butter (lukewarm)
  • 1/2 cup Milk
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • 1 pinch Salt
  • 2 tbsp Confectioners' Sugar