Spring Cake

A great cake that you can change the flavours with by switching the Nescafe powder for orange peel.

6 egg whites
Dash Salt
Dash cream of tartar
1 tsp vanilla
1 1/2 cups sugar
1/2 cup chocolate chips
2 pt whipping cream
2 tsp Nescafe powder

Beat egg whites and slowly add dry ingredients until batter is stiff.  Place brown paper on baking sheets; draw 3 large circles.  Place meringue on circles.  Bake 1 hour at 300F.  Melt chocolate chips and spread evenly on 2 cooled meringue layers.  Place in fridge.

Whip cream; add coffee powder.  Spread cream between layers and on the cake.   Leave in fridge 24 to 48 hours.

Mango Fruit Pavlova

This is a variation of a recipe I found in Food & Drink 2011.  I like Mango and it works well with the sweet meringue.

MERINGUE
4 large egg whites at room temperature
1/2 tsp cream of tartar
3/4 cup sugar
1 tsp cornstarch
1 tsp white vinegar

CREAM & FRUIT
1 cup whipping cream
2 tbsp sugar
1 tsp finely grated lemon zest
1 tbsp lemon juice
1 ripe mango

1. Preheat the oven to 250F
2. Trace an 8 inch circle onto a piece of parchment paper using a magic marker, and line a baking tray with the parchment paper, with the marked side down (so the ink won't transfer to the meringue as it bakes).
3. Whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar while whipping and continue whipping on high speed until the whites hold a stiff peak when the beaters are lifted (the whites will be thick and glossy). Fold in the cornstarch and vinegar.  Spoon the whites onto the parchment paper and spread it to fit the circle, using your spatula to create pretty swirls.
4. Bake the meringue for 75 to 90 minutes until the exterior is dry, cracking the oven door if the meringue starts showing signs of browning.  Once out of the oven and cooled, the meringue should feel dry on the outside and peel away from the parchment easily.  If still a little soft, return to the 250F oven for another 10 to 20 minutes.  Cool the meringue on the tray before removing.
5. Whip the cream to a soft peak and beat in the sugar, lemon zest and juice.  Chill until ready to assemble.
6. Assemble the pavlova immediately before serving.  Place the meringue onto a platter and top with the whipped cream.  Peel and cut the mango into small pieces and spoon over cream.  Slice and serve as you would a cake or tart.

Serves 8

Brutti Ma Buoni

This is a delicious Italian cookie.  I am told it translates "Ugly but delicious".  This is very true of this cookie, not pretty - but oh so good!

4 egg whites

1 cup granulated sugar

3 tbsp all purpose flour

1 tsp vanilla

2 cups coarsely chopped nougat milk chocolate bar 500 ml

2 tbsp icing sugar

• In large heatproof bowl over saucepan of gently simmering water, cook egg whites with granulated sugar, whisking occasionally, for about 10 minutes or until opaque.  Remove from heat; beat for about 7 minutes or until cooled, thickened and glossy.  Fold in all purpose flour and vanilla; fold in chocolate.
• Drop by heaping tablespoonfuls about 2 inches apart, onto parchment paper lined or greased foil lined rimless baking sheets.  Bake, 1 sheet at a time, in centre of 350F oven for 25 to 30 minutes or until light brown.  Let cool on racks.  Sprinkle with icing sugar.