Buckwheat Sponge Cake with Cinnamon
by Editorial Staff
Today we are preparing a simply magical buckwheat biscuit with cinnamon – tall, airy, soft, very aromatic, and gluten-free. Such a biscuit can be easily cut even into 4 cakes and can serve as an excellent base for cakes. I liked this version of the biscuit, and I advise you to take note of this recipe.
Ingredients
- Eggs – 3 pcs.
- Sugar – 90 g
- Buckwheat flour – 75 g (0.5 cups, 250 ml)
- Ground cinnamon – 0.5 teaspoon
- Salt – 1 pinch
- Vegetable oil (for lubricating the mold) – 1 tbsp
Directions
- Prepare all products according to the list.
Preheat the oven to 180 degrees.
- Break the eggs gently, dividing them into yolks and whites. Place the yolks in a deep container.
- Send the egg whites to a separate dry mixing bowl.
- Add sugar, cinnamon, salt to the yolks.
- Using a mixer, beat the egg yolks with sugar until whitened. Add buckwheat flour.
- Stir for a thick dough.
- Beat the whites for the first minute at the minimum mixer speed. After increasing the speed, beat the whites for another 2-3 minutes, until stable peaks.
- Put the whipped proteins in small portions into a bowl with the dough, and after each addition, gently stir the dough in a circular motion, introducing the protein foam.
- The dough is airy and fluffy.
- Grease the bottom of the baking dish. Fill in the form with dough and send it to an oven preheated to 180 degrees for 35-40 minutes.
Check readiness with a wooden skewer – it should come out dry and clean from the finished cake. - Buckwheat sponge cake with cinnamon is ready. Let it cool slightly in the mold.
- Carefully remove the cooled biscuit from the mold and serve.
- It turns out very tasty.
Enjoy your meal!
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