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6 egg whites
A pinch of salt
5 ml/1 tsp cream of tartar
450 g/1 lb/2 cups caster (superfine) sugar
2.5 ml lemon juice
A few drops of vanilla essence (extract)
100 g/4 oz/1 cup plain (all-purpose) flour
50g/2 oz cocoa (unsweetened chocolate) powder
5 ml/1 tsp baking powder
For the icing (frosting):
175 g/6 oz/1 cup icing (confectioners') sugar, sifted
5 ml/1 tsp cocoa (unsweetened chocolate) powder
A few drops of vanilla essence (extract)
30 ml/2 tbsp milk |
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Method:
Beat the egg whites and salt until they
form soft peaks. Add the cream of tartar and beat until stiff. Fold in
the sugar, lemon juice and vanilla essence. Mix together the flour,
cocoa and baking powder, then fold it into the mixture. Spoon into a
greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated
oven at 180°C/350°F/gas mark 4 for 1 hour until firm. Remove from the
pan immediately and leave to cool on a wire rack.
To make the icing, beat together all the icing ingredients until
smooth, adding the milk a little at a time. Drizzle over the cooled
cake.
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