(Makes 6-7" round tin)
150ml Egg Whites
¼ tsp Cream of Tartar100g Castor Sugar
½ tsp Vanilla Essence
125g Superfine Flour
½ tbsp Ovalette
50g Cooking Oil
1-2 tbsp Strawberry Emulco
1. Beat egg whites and cream of tartar until fluffy & thick.
Add in sugar gradually & beat until stiff.
Beat in flour & ovalette.
Finally, pour in oil & mix well.
2. Divide into two parts & add strawberry emulco to one.
Pour alternately into a lined & greased tin.
Steam for 40 minutes.