We all love creamy dishes. And now those who need to avoid dairy can come back for seconds
I got the idea for this floating island cake from the famous Martha Stewart. It’s as light as a feather and tastes heavenly with golden syrup and egg custard.
Enough for 6 – 8
• 15 egg whites
• 5 ml salt
• 5 ml cream of tartar
• 250 g (280 ml) caster sugar
• 10 ml caramel essence
• 250 ml golden syrup
• lactose-free egg custard for serving
Heat oven to 150 ºC. Place egg whites, salt and cream of tartar in the bowl of an electric mixer. Whisk on high speed until mixture forms soft peaks. Keep whisking while gradually adding sugar. Whisk until glossy and stiff, about 5 minutes. Fold in caramel essence. Spray a 3 litre volume metal ring-mould well with nonstick cooking spray. Spoon meringue mixture into mould and smooth out on top. Place mould in a roasting pan. Pour
boiling water in roasting pan till it reaches about halfway up the sides.
Place in oven and bake meringue mixture for 90 minutes or until puffed up and golden brown. Remove from oven and allow to cool – meringue will sink. Turn out onto a serving plate. Heat golden syrup until runny and pour over meringue cake. Pour custard over and serve.
Dairy-free milk puddings
Edition SARIE FOOD April / May 2014 | Story Dairy-free milk puddings|Recipe Floating island cake