Step 1: Preheat the oven to 180°C Fan (160°C Fan, Gas Mark 4). Grease and line a 20cm (8inch) round deep cake tin with baking parchment.
Step 2: Sift the flour and 7 tbsp sugar into a bowl. Put the egg whites in another bowl and whisk until foamy but not stiff. Add the Cream of Tartar and 2 tbsp remaining sugar, and whisk to form soft peaks.
Step 3: Add the Natural Madagascan Vanilla Extract and remaining sugar and gently fold in. Gradually sift the flour and sugar mixture over the top, gently folding in after each addition. Add a little Red Gel Food Colour to the mixture and gently swirl in to give a marbled effect, but don't mix in completely.
Step 4: Transfer to the prepared tin and bake for 25-30 mins until lightly golden and firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin.
Step 5: When ready to serve, turn on to a wire rack and peel away the parchment. Sift the icing sugar into a bowl and add sufficient water to make a soft icing. Drizzle half the icing over the cake. Add a few drops of colouring to the remaining icing and then drizzle on top.
Step 6: Scatter over a few Chocolate Silver Pearls and allow to set for a few minutes before slicing to serve.
1 serving = 43g
|Per Serving||Per 100 g / ml|
|Fat||0.32 g||0.77 g|
|Carbohydrate||35.18 g||83.75 g|
|Protein||3.74 g||8.92 g|
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