Fresh from the garden to the kitchen

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

INSTRUCTIONS
Preheat oven to 350° F. Use non-stick cooking spray to generously grease a bundt pan or round tube pan.
(I no longer have a bundt tin so looked up how to make a DIY version online which turns out to be as easy as filling a ramekin with ceramic baking beans and putting it in the middle of a regular cake tin.)

Melt the butter and allow to cool.

In a small bowl, mix together 1 Tablespoon of the total amount of sugar with the cream of tartar. Set aside.

Whisk together the flour, cocoa powder, sugar (less 1 Tablespoon), baking powder, and sea salt.

With the mixer on medium speed, whisk the egg whites until foamy. Once it is fully foamy, add the sugar/cream of tartar mixture, slowly, as the whites continue to whisk. Continue whisking until stiff peaks form. (You can increase the mixer to high towards the end.)

In a large mixing bowl, mix the oil and the vanilla into the cooled brown butter. Fold approximately ¼ of the egg whites into the butter mixture. Once combined, add the rest of the stiff egg whites on top, then pour the dry ingredients on top of the stiff egg whites. Gently fold all the ingredients together just until fully combined.

Bake for 20-30 minutes. A toothpick inserted in the middle should come out dry, and the edges should just start pulling away from the sides of the pan. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Do not get bogged down with weighing the egg whites in this recipe. If you have 6, use 6. If you have 8, use 8.

To make this cake dairy free, substitute the butter with vegan butter.

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!