Name: Chocolate meringue cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Bake
Ingredients: 1,75 cup flour; 2 tsp Baking powder; 1,25 cup castor sugar; 1 tsp Bicarbonate of soda; 4 Tbs cocoa powder; 1/4 tsp salt; 1 cup water hot; 1/4 cup sunflower oil; 1 Tbs vinegar white; 4 eggs egg whites, at room temperature; 180 g castor sugar; 1 tsp cinnamon ground; 1/2 tsp vanilla extract

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Ingredients (13)

1,75 cup	flour
2 tsp	Baking powder
1,25 cup	castor sugar
1 tsp	Bicarbonate of soda
4 Tbs	cocoa powder
1/4 tsp	salt
1 cup	water — hot
1/4 cup	sunflower oil
1 Tbs	vinegar — white
4	eggs — egg whites, at room temperature
180 g	castor sugar
1 tsp	cinnamon — ground
1/2 tsp	vanilla — extract

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Method:

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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