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lundi 16 février 2015



  • 6 eggs
  • 5 oz castor sugar
  • 2 oz cocoa

Oven 350F / 180C / Gas 4/5
Line 2 x 8" times or one square tin (shallowish)
Separate eggs - white into large clean grease free bowl and yolks into a
smaller bowl.
Add sugar and cocoa to yolks and whisk thick.
Whisk whites until stiff peaks.
Place 2 tbsps whites into yolk mix, blend.
Add yolk mix to egg white, fold carefully with metal spoon.
Gently turn into tin(s) and bake for about 25 minutes. (Cake will shrink from
Leave to cool for 5 mins (cake will sink!).
Turn onto wire racks and remove paper.
When cool, sandwich together with very low fat from. frais, either plain or
with added Option/Highlight and fresh fruit.
Can be kept for 3 days or frozen for 3 weeks.
Cut into 8 pieces - 4.5 sins per piece.
I make large cake and freeze portions so I can add toppings at later date. Nice with
Too Good to Be True ice-cream.

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