On April 12, 2024
By Rebecca Field
I end up making a lot of vanilla ice cream (as well as other flavours during the growing season) and therefore I always have egg whites leftover. So you can imagine my delight when I found this recipe.
INGREDIENTS
113 grams unsalted butter (8 Tablespoons)
40 grams neutral oil such as vegetable, grape seed, or canola (3 Tablespoons)
210 grams large egg whites (from 6-8 large eggs; see note below)
¾ teaspoon cream of tartar
200 grams sugar (1 cup, divided)
120 grams all purpose flour (1 cup)
42 grams cocoa powder
1 teaspoon baking powder
½ teaspoon sea salt
2 teaspoons vanilla extract
For full method please use the original source below.
Picture will be added when we next make the cake as it disappeared too quickly this time.
Original recipe found on Cinnamonshtick.com.
The cake is deliciously moist when finished and goes very well with any fruity dessert sauce. We invested in Slainte Sauces, Scotland but also have homemade Blackcurrant Syrup. They all work well and turn the cake into a delicious dessert which would also work well with the vanilla ice cream made from the egg yolks!
