Souffle Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 6 | each |
egg whites
|
*
|
| ½ | cup |
sugar, superfine
|
|
| Garnish | |||
| 1 ½ | cup |
cream
|
|
| 3 | teaspoons |
sugar, superfine
|
|
| 3 | teaspoons |
rum
|
*
|
| 1 | x |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 6 | each |
egg whites
|
*
|
| 118 | ml |
sugar, superfine
|
|
| Garnish | |||
| 355 | ml |
cream
|
|
| 15 | ml |
sugar, superfine
|
|
| 15 | ml |
rum
|
*
|
| 1 | x |
chocolate chips
|
*
|
Directions
Grease a 2 litre/3 pint loose-bottomed cake tin with the butter.
Beat the egg whites to form stiff peaks.
Mix in half the sugar.
Beta until the mixture is stiff and shiny.
Add the rest of the sugar and cocoa and beat a further 2 mins.
Pour the mixture into the prepared tin.
Bake for approximately 40 mins.
The cake will rise and then sink down again.
Let the cake cool in the tin.
Whip the cream with sugar and rum to taste.
Spread over the top of the cake while it is still in the tin and sprinkle with chocolate chips.
Keep in the fridge overnight.
One hour before serving, put the cake in the freezer.
Serve directly from the freezer.
Loosen the cake from the edges of the tin with a sharp knife and put on a serving plate.
