Nutritional information for fresh chestnuts
French Sponge Cakes
- 1/2 cup sifted 'fine' chestnut flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 3 whole eggs — separated
- 1/2 tsp. almond extract
- 1/4 tsp. vanilla extract
- 6 Tablespoons sugar or splenda
Preheat oven to 350°F –180C°
Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly,
until very thick and lemon colored (at least 5-7 minutes), adding almond and vanilla flavorings during the beating.
With clean beaters, (or another beater set) beat the egg whites until stiff and shiny. Add sugar,
(1 T at a time about every 45 seconds) and beat on high constantly. Continue to beat rapidly until whites are very stiff and glossy.
Gently fold in the beaten egg yolks with large rubber spatula until JUST combined using large turning over and under motion
with spatula. In the same manner, fold in the dry ingredients until just mixed. Do not over-beat.
Using two teaspoons, (one to pick up batter from bowl and the other to push it onto the cooking tray) drop onto un-greased baking sheets, 2 inches apart.
Bake for 10 minutes or until light golden brown. Remove at once to rack to cool.
TIP: For better results in increasing egg white volume, put bowl, beaters, and spatula used to turn batter in the freezer for a short time 5-10 minutes before using. Take out from freezer and use immediately.