Mashed Potato Cake (gluten free)
For great results egg whites have to be stiff. Fill it with Nutella for extra decadence!
|125g||unsalted butter, plus a little extra for greasing|
|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|
|For the filling:|
You will need two 15cm cake tins.
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.