A light, fluffy, sponge that will impress your friends.
Pre Heat oven to 160C degrees C
Separate eggs into two bowls
Beat egg whites with 1/2 cup sugar and lemon juice until soft peaks and set aside
Combine the egg yolks with remaining sugar
Add Oil and Vanilla essence and beat at low speed
Add Sifted flour to mix 1/3 at a time and slowly add the boiled water, also in parts
Take the beaten egg whites and carefully fold into chocolate flour mix, taking care not to let the air out of the egg whites
Spoon into Angel Food cake tin, taking care not to mess up the sides of the tin
Run a knife through mix to release any large air bubbles inside
Bake for 45 mins. Check with a wooden skewer if cooked.
Remove from oven and invert the tin onto a bottle or glass and let cool
When cool, remove cake from tin. You may need to run a knife around the edges and the base of the cake
Dress with Icing sugar and serve with a dollop of double cream or ice cream
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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