Chestnut Sponge Cake

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This mildly sweet sponge cake made from chestnut flour is meant to be topped with either Berries or Dates in Carob Syrup.

Ease: average Type: dessert, snack Prep Time: 20 minutes Total Time: 50 minutes Yield: 6 - 8 servings

Cook's notes

Top this cake with either Fresh Berries and Custard Sauce or Dates in Carob Syrup and yogurt.

Sucanat is pure crystalized, unrefined, cane juice made by Wholesome Sweeteners. It contains all of the original molasses and, therefore, all of the vitamins and minerals.

Ingredients

6 large egg separated
1 t vanilla
1 c +2 T chestnut flour
1/4 t cream of tartar
1/4 c Sucanat

Steps

• Preheat oven to 325° F regular or convection, and grease and flour a 9" x13" pan. Instead of greasing and oiling, you can line the bottom with parchment paper.
• In a large bowl , beat egg yolks and vanilla together, on high speed for three minutes until very thick. Sift flour evenly over the top of the yolk mixture and do not mix. Set aside.
• In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add Sucanat, one tablespoonful at a time and now beating now on high speed. Beat until peaks are stiff but not dry.
• Use a spatula to gently fold the egg whites into the yolk/flour mixture, one third at a time, just until blended.
• Scrape the batter into the pan and bake for about 30 minutes until top springs back when pressed and toothpick inserted into center comes out clean. Invert and let cake cool upside down.
• Serve with topped with Berries and Custard Sauce or topped with Dates in Carob Syrup and a dollop of plain yogurt. (Whole milk yogurt is very delicious on this.)

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