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whisk to combine. Sift the flour, hot
chocolate powder and baking powder
into the bowl. Whisk until you have
a smooth batter
4 Ina separate clean, non-plastic
bowl, use an electric whisk to beat the
egg whites until foamy and frothy. Add
the cream of tartar and continue to
whisk. Once the mix is stiffer and
a little glossy, gradually add the
1tbsp caster sugar while still whisking.
Continue to whisk to stiff, glossy
peaks. Gently fold the whisked egg
whites into the batter in 3 batches
so as not to knock out the air
5 Gently divide the mix between the
muffin tin holes. Bake for 22-25 mins
until slightly golden and a cocktail stick
inserted into the middle comes out
clean. Meanwhile, very lightly brush
a cooling rack with a little oil.
6 Once the cakes are baked,
immediately but gently place the
cooling rack upside down on top of
the muffin tin and invert. Leave the
PREPARE THE TIN
BEAT THE EGG WHITES
The light texture is achieved by whipping the
Lightly grease the bottom to help release the
cakes, but not the sides as you want them towhites until stiff. Make sure there's no yolk or
stick a little to limit
grease in the bowl before you start.
s to cool upside-down in the tin
on the rack. The rack may mark the
tops of the cakes, but this will be
covered by the topping.
7 Once the cakes are cool, run a very
small palette knife around the edge of
FOLD IN GENTLY
COOL UPSIDE DOWN
z the cakes to loosen them, then invert Gently folding the whisked egg whites into the This is essential as, if left the right way up,
to remove. Set aside on a tray lined batter in 3 batches helps keep the volume. The the cakes' domed tops wilt retract on contact
mixture becomes lighter after each addition. with the colder air and might begin to sink.
g with nonstick baking paper.
8 To make the topping, beat the butter
with an electric hand whisk until ligh
and creamy, then gradually whisk in
the icing sugar, a few spoonfuls at
a time. Whisk in 1 tbsp water, then
trickle in the melted white chocolate
while continuing to whisk. Transfer the
mix to a piping bag fitted with a 1cm
round nozzle. Pipe small peaks around
the top edges of the cakes. Scoop out
the flesh and seeds from the passion
fruits and spoon into the centre of
each cake. Decorate with
chocolate shards (see tip, right).
PIPE THE ICING
MAKE CHOCOLATE SHARDS
The decorated chiffon cakes will
2 keep in the fridge for up to 3 days.
When piping, keep the nozzle close to theTake a bar of white chocolate and carefully
sponge. Squeeze out a little icing, then push drag a sharp knife over the flat side of the bar
down and draw up sharply to make neat peaks. to make thin shards. You will need about 35g.
Each cake contains
EnorgyFat Saturates Sugars Salt
16g 8g 32g 0.2
For a decoration shortcut, you can top the cakes with ready-made vanilla frosting and
sprinkle with white chocolate stars rather than making your own icing.
The cream of tartar is an acid that helps to stabilise the egg white when whisking to create
maximum volume. If you can't get hold of it, you can substitute it with ¼ tsp lemon juice.
a of the reference intake. See page 8.
9 Carbohydrate 36g Protein 3g Fibre 41g
For more cake recipes, visit tesco.com/realfood 63