The recipe required 12 egg whites, I only had 2. So I reduced the recipe by 6 times and felt really odd making it. It's like playing masak masak, as my friend once put it since I tend to use such small amounts when it comes to baking.
I followed the recipe to a T and glazed it with chocolate as well. Ok, not very my style but I admit, I had spare pouring cream in the fridge that I needed to get rid of. The book served it with nice cute red raspberries as well and I thought I will use what I have in the fridge - big black cherries.
Adapted from Donna Hay's Modern Classics2
(Makes a tiny little cake using a 6" chiffon tin)
2 egg whites
1/4 tsp cream of tartar
3 tbsp sugar
few drops of vanilla extract
2+3/4 tbsp plain flour
- Preheat oven to 190°C
- Beat egg whites with cream of tartar till soft peaks form.
- Add sugar to the egg whites, one tablespoon at a time, beating well after each addition. Beat till firm peaks form and mixture is glossy.
- Add vanilla and beat slightly.
- Sift the flour twice and sift a third time over the egg mixture. Fold gently.
- Spoon mixture into an ungreased angel food cake tin (or chiffon tin), levelling it with a spatula.
- Bake for 20-30 minutes until cooked when tested with a skewer.
- Remove from oven, invert the tin and allow the cake to cool completely before unmoulding.
- Serve with cooled chocolate glaze (see below) and raspberries or whatever fruits you like. (Strawberries and blueberries now sound like a good idea)
My own version. Steps adapted from Donna Hay.
50g chopped chocolate
- Place chocolate and cream into a saucepan and heat over low fire. Stir until melted and smooth.
- Set aside for 10 minutes till mixture thickens.
- Ready for use on cake or can be stored in fridge.