This recipe uses a large amount of eggs and a low baking temperature to give the cake a smooth texture. Great flavour comes from a combination of coconut oil and pineapple juice.
- 150 g egg whites
- ¼ tsp cream of tartar
- 75 g castor sugar
- 75 g egg yolks
- 45 g egg whites
- 40 g coconut oil
- 70 g canned/boxed pineapple juice
- 55 g cake flour
- ¼ tsp salt
- Measure ingredients as detailed above. Preheat oven to 170°C. Cut parchment paper for lining 18 x 18 x 5 cm pan, leaving overhang of 2 cm. Put kettle on.
- Whisk 150 g egg whites till frothy. Add cream of tartar. Whisk till thick. Gradually add 75 g castor sugar whilst continuing to whisk. Keep whisking till firm peak stage.
- Separately whisk yolks, 45 g egg whites and coconut oil till frothy and slightly thick. Add pineapple juice. Whisk thoroughly. Sift cake flour into mixture. Add salt. Whisk till just evenly mixed. Add whisked egg whites in 3 batches, setting aside 1 tbsp or so. Whisk till almost evenly mixed after each addition. Scrape down thoroughly. Fold till just evenly mixed.
- Smear sides of cake pan with remaining whisked egg white. Place parchment paper in pan, making sure paper sticks to pan and is crease-free. Pour batter into cake pan, slowly so that big air bubbles burst as they flow out of bowl. Tap pan against worktop 3-4 times to level batter.
- Bring kettle to a boil again. Place baking tray in bottom of oven. Fill tray with freshly boiled water, to about 1 cm deep. Place cake in middle of oven. Bake till cake is risen and brown, about 40 minutes, rotating as necessary so that top browns evenly.
- Reduce oven temperature to 130°C. Bake till cake springs back slightly when pressed lightly, 15-20 minutes.
- Remove to wire rack. Wait 10 minutes. Unmould. Remove paper from sides of cake. Leave cake on wire rack till completely cool. Remove paper from bottom of cake. Cut and serve.