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By Paul Allam and David McGuinness

Published 2009

  • About

It is necessary to work quickly to make this recipe succeed. Everything is whipped to incorporate a lot of air and the dry ingredients are quickly folded through at the end. The whipped egg whites result in a fantastic crisp meringue-like top on the cake. We have a number of mixers, so we can have everything mixing at one time, but for a home kitchen you will get the best results working in the order listed within the recipe.