edible communities
November 15, 2015

Ingredients

  • unsalted butter, for greasing pan
  • 4 eggs, yolks and whites separated
  • ½ cup plus 2 tablespoons superfine sugar
  • 8 ounces crème fraîche
  • zest of 1 large unwaxed lemon
  • 1 cup chestnut flour, sifted
  • 2 teaspoons baking powder
  • powdered sugar, for dusting

Preparation

Preheat oven to 350°. Butter the base of an 8-inch springform pan, line with parchment paper, and butter the parchment.

Beat egg yolks with sugar in a large bowl until light and creamy, about 2 minutes. Stir in crème fraîche and lemon zest. Add chestnut flour and baking powder.

In a separate bowl, whisk egg whites until stiff, then fold into the flour/crème fraîche mixture using the whisk blades.

Pour into pan and bake 35–40 minutes, until cake feels firm to the touch. A toothpick inserted should come out clean. Cool in pan for 5 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar and serve.

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Ingredients

  • unsalted butter, for greasing pan
  • 4 eggs, yolks and whites separated
  • ½ cup plus 2 tablespoons superfine sugar
  • 8 ounces crème fraîche
  • zest of 1 large unwaxed lemon
  • 1 cup chestnut flour, sifted
  • 2 teaspoons baking powder
  • powdered sugar, for dusting
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