Preheating the oven: Start by preheating your oven to 180°C.
Preparation of the mixture: Melt the butter in a bain-marie or in the microwave and pour it into a large salad bowl. Separate the egg whites from the yolks, put the whites aside in a large bowl. Add the egg yolks,
chestnut cream and a large pinch of salt to the salad bowl containing the melted butter. Mix well, then add the sifted flour and mix again.
Beating the egg whites: Beat the egg whites until stiff with a pinch of salt in the large bowl. Gently fold them into the previous mixture using a wooden spatula, taking care not to break them.
Cooking: Pour the mixture into a 20 cm diameter springform or cake tin, previously buttered. Bake at 180°C for 25 to 30 minutes. Check the cooking after 25 minutes by pricking the centre of the cake with a toothpick – if it comes out clean, the cake is ready.
Advice :
Using a mold that is not too large is essential to obtain a nice thickness of the soft cake.
Serve this cake warm or at room temperature, accompanied by a scoop of vanilla ice cream or custard for even more indulgence.
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