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This cake, although it originated in Australia, is now very popular in New Zealand and a number of different versions are made.
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| What You Need: |
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3 egg whites
1 teaspoon vinegar
6 oz sugar
Whipped cream
1 teaspoon vanilla essence
Fruit
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| How To Cook: |
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1. Beat the egg whites stiffly, and then add the sugar a spoonful at a time, still beating.
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2. Fold in the vanilla essence and vinegar.
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3. Wet a piece of greaseproof paper and lay it on a baking tin, pile the mixture on this, hollowing the centre slightly and bake in a very slow oven (275°F) for 2 - 3 hours.
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4. When cold, pile with whipped cream and fruit-passion fruit and pineapple are both excellent.
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