This is my interpretation of Mum’s recipe. Being such a versatile cook, at times of scarcity having to cook from scratch, Mum hardly ever clings to scales and measuring units, and the terms she usually uses are the vague ‘a cup of’ and ‘some’. I came to the conclusion that my mum’s cup equals 3 big spoonfuls, so here we go…
For a small loaf tray of about 10cm/30cm, you will need:
First, beat the egg whites up to a froth, then add the sugar and carry on beating till it becomes glossy.
In a separate bowl, lightly beat the egg yolks with the oil, lemon zest, baking powder, salt and lemon (orange) juice.
Add the yolk mixture into the whites, spoon by spoon, and then add the flour in drizzles, carefully so that you do not flatten the egg whites.
Scoop 2 tbsp of the mixture into the bowl you had the yolks in, add the cocoa and blend lightly.
In the prepared oiled (or buttered) tin pour half the whites mixture, sprinkle some walnut pieces on, pour the cocoa mixture over it and, on top, the remaining whites.
Cook for 25-30 min at 195 F.
When ready, remove from heat and let cool in the tray for at least 20 minutes, then remove and sprinkle icing sugar on top.
Last edited Sun May 27 19:58:44 2007.