Mashed Potato Cake (gluten free)
- 125g unsalted butter, plus a little extra for greasing
- 400g caster sugar
- 250g warm mashed potato
- 100g dark chocolate, melted
- 1½ tsp bicarbonate of soda, dissolved in 4 dessertspoons of warm water
- 4 large eggs, separated
- a pinch of salt
- a dash of vanilla extract
- 125ml milk
- For the filling:
- 4 tbsp Nutella
Preheat the oven to 210ºC /190ºC fan oven/410°F/ gas mark 6½. Grease and line two 15cm cake tins with greaseproof paper.
Cream the butter and sugar together in a large bowl using an electric hand whisk until the mixture is light and fluffy.
Beat in the mashed potato and melted chocolate.Add the dissolved bicarbonate of soda and beat again, making sure it’s all mixed in.
Beat the egg yolks in a separate bowl until they look creamy then add to the mixture in the large bowl, along with the salt and vanilla. Pour in the milk gradually, stirring all the time.
Whisk the egg whites in a spotlessly clean, greasefree bowl until stiff.The beaters need to be clean, too, otherwise the egg whites won’t whip up. When the whites are ready you should be able to hold them over your head without them falling out.
Fold the egg whites into the mixture using a large metal spoon, taking care not to beat out the air. Divide the mixture between the two cake tins and bake for 30 minutes, or until a skewer pushed into the centre comes out clean.
Transfer to a wire rack to cool and, once cool, spread one half with the Nutella then top with the other half and tuck in.