This is another egg white cake. It is so delicious, you can never guess its ingredients. I have added a lot of coffee and chocolate powder in the cake, so the taste is really strong.
It is a cake that I will bake whenever I have egg whites. Today, I was planning to make a swiss roll sponge. For some reason, the weighing machine just didn’t move and I kept going at the flour but once I stirred the mixture, I knew it was too late. There was too much flour. So instead of going on with that mistake, I added an egg to the egg white mixture and made this cake.
No regrets. It tastes absolutely wonderful.
6 egg whites
1 egg yolk
100g plain flour
25g corn flour
1 tsp baking powder
1 tsp ovalette
1 Tbsp condensed milk
pinch of salt
1/2 tsp vanilla essence
3 Tbsp coffee granules mixed with a teaspoon of water
3 Tbsp of chocolate powder mixed with a teaspoon of water
- Put mixture A into a mixer at the highest speed and beat for 10 minutes.
- Meanwhile, melt the butter and add the rest of the ingredients in mixture B into it. Let it cool.
- Pour mixture B into mixture A.
- Take out 1/3 of the batter and add the vanilla essence.
- Mix the rest with the coffee and chocolate.
- Line the bottom of a 6 inch cake tin and place it on a weighing machine.
- Pour 35g of the brown mixture into the middle of the tin.
- On top of this brown mixture, add 15g of the white mixture.
- Keep pouring the cake mixtures into the tin alternating between brown and white and in the same proportion (35g and 15g respectively), and always pour into the centre of the cake tin.
- If you like those flowery design, just run a toothpick on the surface of the cake in straight lines. Clean your toothpick after drawing each line.
- Optionally, top the cake with walnuts or almond slices.
- When done with the nuts, bake at 180C preheated oven, for 45 to 60 minutes.