A cake made wholly with egg whites and zero fats, this is THE CAKE for the health conscious. A very light and fluffy cake, I usually make this with leftover egg whites from making pastry dough (most pastry dough, on the other hand, uses only egg yolks). You will be surprised at how easy it is to make this delicious snowy white cottony cake.



10 egg whites

1/4 teaspoon salt
200 gms castor sugar

2 tablespoon lemon juice
rind from 1 lemon

125 gms self raising flour, sifted twice

80 gms cranberries, chopped

(F)- optional
2 tablespoon snow sugar for dusting
30 gms whole cranberries for garnishing


1) In a mixing bowl, whisk (A) until foamy. Then add (B) and (C) and continue to whisk until soft peaks form.

2) Fold in (D) swiftly, follow by (E) and combine well quickly.

3) Pour batter into a chiffon pan (DO NOT GREASE) and bake in a preheated 190C oven for 35 minutes or until done (test with a skewer).

4) Remove cake from oven. Invert and cool for 2-3 hours.

5) When cake is completely cold, remove the cake by running a palette knife carefully around the sides.

6) Optional – dust with snow sugar and decorate with whole cranberries. Slice and serve.
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