Chocolate meringue cake

Recipe from: 12 March 2015
recipes, bake, cake

Ingredients 13
Servings
Time 00:20
  • 1,75
    cup
    flour
  • 2
    tsp
    baking powder
  • 1,25
    cup
    castor sugar
  • 1
    tsp
    bicarb
  • 4
    Tbs
    cocoa + extra for dusting
  • 1/4
    tsp
    salt
  • 1
    cup
    hot water
  • 1/4
    cup
    sunflower oil
  • 1
    Tbs
    white vinegar
  • 4
    large egg whites, room temperature
  • 180
    g
    castor sugar
  • 1
    tsp
    ground cinnamon
  • 1/2
    tsp
    vanilla extract
 

Method

01:00
 

Preheat your oven to 170°C.

Line the base of a 22cm springform cake tin with baking paper and grease the tin well.
Sift the flour, baking powder, castor sugar, bicarb, cocoa and salt into a bowl and mix.
Add the hot water, sunflower oil and vinegar and whisk until you have a smooth batter. Pour the batter into your prepared tin.

Place the egg whites in a clean, dry bowl and whisk to soft peak stage.
Combine the castor sugar and cinnamon in a small bowl. Add 2 tablespoons of cinnamon sugar at a time to the egg whites, beating well after each addition. Add the vanilla extract and whisk until all the sugar has dissolved and you have a thick, glossy meringue.

Carefully place heaped tablespoons of meringue onto the cake batter. Use the back of a teaspoon to gently smooth the meringue to cover the top of the cake.
Pop the cake in the oven for approximately 1 hour, or until a carefully inserted skewer comes out clean. Allow to cool completely before removing from the tin. Dust the meringue with cocoa powder just before serving.

Makes 1 x 22cm cake.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
 
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Read more on: bake  |  cake  |  recipes
 

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