About this recipe: This airy cake is free of fat but tastes heavenly, especially with a fruity accompaniment. This is best served with apple and cranberry preserve or peach preserve (both found on this website).
leftover yolks can be used to enrich omelettes, scrambled eggs or eggy bread for children, who should not follow a low-fat diet. Or use frozen whites, saved and stored after using the yolks in any other recipe. Allow about 1 hour to defrost before using (do not defrost in a microwave).
Something else. I did half the recipe and put it in an ordinary round cake tin. I cut it in half and filled it with fresh raspberries with a little sugar, and served it with some single cream. - 02 Jul 2010
I made this into cupcakes and it came out a bit chewier than I would've liked - not sure if this was because of the recipe or because I made them into cupcakes. But it was very light and tasted good. - 04 Aug 2010
Amazing Recipe, first time I made this I used a hand mixer and it didn't go well, you need 2 people if you are to use this, one to keep whisking and one to add the ingredients. Second time I used my stand mixer and the results where perfect. Took it in to work and have had to share the recipe. Tastes amazing and added bonus of it being fat free its guilt free too! - 12 Jul 2013