Thursday, 6 September 2012
Stuck with too many egg whites frozen in the freezer?
Here's one for you to try
Recipe adapted from Aunty Yochana
360 g egg whites (from 10-12 eggs)
1/2 tsp cream of tartar
200 g sugar
2 egg yolks
20 g sugar
1 tsp baking powder
1 tbsp milk
220 g melted butter
1 tsp vanilla extract
20 g cocoa powder
Sift together flour and baking powder and a pinch of salt.
In a mixing bowl, beat egg whites with cream of tartar until foamy.
Add 200g sugar gradually and continue beating until meringue will hold up in soft peaks.
In another bowl, beat egg yolks with the remaining sugar until pale and creamy.
Add in the vanilla extract and melted butter into the creamy mixture.
Gently fold in the flour and milk.
Add meringue and mix in thoroughly into the batter.
Divide the mixture between two bowls. Stir the cocoa powder into the mixture in one of the bowls.
Take two spoons and use them to dollop the chocolate and vanilla batter into the tin alternately.
When all the mixture has been used up, tap the tin on your work surface to ensure there aren't any air bubbles.
Bake in 170C for 40-45 minutes.