Chestnut Savoy Cake with Brown Butter
Light, airy Savoy cake made with chestnut flour, brown butter, and vanilla—an French-style sponge with caramel notes and a tender crumb.
Ingredients
- 290 g Egg whites (whipped to peaks)
- 150 g Piloncillo sugar
- 100 g Cake flour
- 90 g Chestnut flour
- 150 g Dark brown sugar
- 130 g Browned unsalted butter (beurre noisette)
- Vanilla beans (split and scraped)
- Unsalted butter (for greasing pan)
- Light brown sugar (for coating pan)
- Confectioners’ sugar (for dusting before baking)
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