Difficulty | Serves 12 | Book 6
Method
Preheat oven 180°C fan forced.
- Beat egg whites and sugar in a large mixing bowl with an electric mixer for 1 minute.
- Stir bicarb into mashed banana (it will froth) then add to egg whites.
- Combine milk with melted margarine and essence then add to bowl.
- Sift flour and cocoa into mix in one go. Gently fold flour through mix. DO NOT BEAT as this will make the cake tough. The less the mixture is moved, the lighter the cake.
- Once combined, pour into a round cake tin (19cm) that has been coated with cooking spray. Bake 35 to 40 minutes or until cooked in centre.
- Icing: Once cake has cooled mix all icing ingredients together adding enough milk so it is spreadable. Cover top of cake with icing then leave to set.
Variation: Omit icing for a lower nutritional breakdown.
Suitable to be frozen minus icing.
Dietitian's tip
Great when visitors drop in for afternoon tea. This cake makes 12 serves, so enjoy one serve and leave the remaining for your guests!
Note from Annette: Adding banana to this cake gives both flavour and texture and adding chocolate can only be a good thing. Great for those times when you want chocolate, and a much healthier option.