Snow White Chocolate Rice Cake

I had some leftover egg whites after making my Easy Kaya Portuguese Egg Tarts so I came up with this super light cake to enjoy on a lazy weekend. 

It's like making chiffon cake, just that I did not add any egg yolks and oil. This cake basically relied on the beaten egg whites to rise. I added a teeny bit of baking powder as an 'insurance' but I think it can be omitted.

As only egg whites were used, the cake was super white if not for the chocolate rice I've added. My girl named this cake 'Snow White Chocolate Rice Cake'.

This is a very light cake to enjoy. Do try it.

Snow White Chocolate Rice Cake

makes a 8" x 3.5" x 3" loaf tin

Ingredients:

30g cake flour
1/8 tsp baking powder (optional)
3 egg whites
1/4 tsp cream of tartar
Pinch of salt
70g sugar

1/2 tsp vanilla extract

2 drops almond extract
A handful chocolate rice

Method:

1. Line base of tin with parchment paper. Do not grease the tin. Set aside.

2. Sieve flour and baking powder. Set aside.

3. Beat egg whites in a clean bowl till foamy. Add cream of tartar and salt. Continue to beat at high speed till soft peaks form.

4. Slowly pour the sugar in a stream and continue to beat till stiff peaks form.

5. Beat in the vanilla and almond extract.

6. Sieve in 1/2 the flour mixture over the meringue and mix lightly with a hand whisk.

7. Then sieve in the balance of the flour over the meringue and gently fold in the flour with a spatula until well blended. (Do not over mix)

8. Add and gently fold in the chocolate rice.

9. Pour the batter into the prepared tin and bake in preheated oven at 180C for 35 minutes.

10. When cake is done, remove cake from oven and let cool inverted completely before unmolding.

Note:
When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the pan. Unmold the cake and slice to serve. Keep cake covered to prevent from drying out.

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