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Preparation
in 60 minutes
Cooking
in 30 minutes
Temperature
180 °C
- Preheat the oven to 180°C (top and bottom heat setting) and grease a round cake tin (24 cm wide) and dust with flour.
- Beat the egg whites and 50g of sugar until you achieve soft peaks.
- Beat the egg yolk with the remaining sugar to a frothy consistency. Add the sifted flour and chestnut rice.
- Then carefully fold in the egg white.
- Pour the batter into the cake tin and bake in the oven for approx. 30 minutes.
Ingredients
Nutritional & Dietary
Gluten-free
Lactose free
No milk added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.095 kj
261 kcal
Carbs
47 g
Fat
6 g
Protein
8 g
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