Ingredients
- 1 3/4 cups egg whites (12 to 14)
- 1 cup sifted plain flour
- 1/4 cup sifted corn flour
- 1 3/4 cups caster sugar
- 1/4 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup desiccated coconut
- 180 grams dark cooking chocolate
Method
In a large bowl, let egg whites warm to room temperature. Sift flours with three-quarters of a cup of caster sugar, re-sift three times and set aside. Beat egg whites until foamy, add salt and cream of tartar and beat until egg whites hold shape.
Beat in remaining sugar a quarter of a cup at a time, until peaks are stiff, moist and shiny. Using a whisk, fold in extracts. Sift flour mixture, a quarter at a time, over egg whites and fold in.
Pour a quarter of the mix into ungreased tube pan, cover with coconut and repeat. Bake in oven preheated to 180C for 35-40 minutes.
Invert pan, tip out and allow to cool. Pour on warm glaze.
For the glaze
Melt 180 grams dark cooking chocolate and one tablespoon butter in a saucepan over hot water. Add three tablespoons maple syrup and two of milk, stirring until smooth.
