ingredients
serves 10
1/4 cup All purpose flour
2 tbsp reduced fat cocoa powder
2 tbsp cornstarch
pinch of salt
5 egg whites
1/2 tsp cream of tartar
scant 1/2 cup fine white sugar
blanched and shredded rind of 1 orange, to decorate
for the icing
1 cup fine white sugar
1 egg white
method
1. Preheat the oven to 180°C/350°F. Sift the flour, cocoa powder, cornstarch and salt together three times. Beat the egg whites in a large clean, dry bowl until foamy. Add the cream of tartar, then whisk until soft peaks form.
2. Add the superfine sugar to the egg whites a spoonful at a time, whisking after each addition. Sift a third of the flour and cocoa mixture over the meringue and gently fold in. Repeat, sifting and folding in the flour and cocoa mixture two more times.
3. Spoon the mixture into a non-stick 8 inch ring mould and level the top. Bake for 35 minutes or until springy to the touch. Turn upside-down on to a wire rack and leave to cool in the tin. Carefully ease out of the tin.
4. For the icing, put the sugar in a pan with 5 tbsp cold water. Stir over a low heat until dissolved. Boil until the syrup reaches a temperature of 120°C/240°F on a sugar thermometer, or when a drop of the syrup makes a soft ball when dropped into a cup of cold water. Remove from the heat.
5. Whisk the egg white until stiff. Add the syrup in a thin stream, whisking all the time. Continue to whisk until the mixture is very thick and fluffy.
6. Spread the icing over the top and sides of the cooled cake. Sprinkle the orange rind over the top of the cake and serve.
