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1
Put the butter in a pot and heat until nicely browned.
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2
(Brown the butter as you like, but do not burn!)
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3
Fill a bowl with water and soak the bottom of the butter-filled pan to stop immediately stop the butter from heating.
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4
Put the egg whites and granulated sugar in a bowl and stir lightly.
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5
Heat in a microwave for 1 minute (warm the mixture a little).
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6
Mix the dry ingredients and sift into the heated bowl.
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7
Rotate the bowl with one of your hands and fold in with a whisk to combine the mixture (do not mix vigorously).
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8
By dripping through a plastic spatula, add the browned butter including the brown bits into Step 5.
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9
Fold in like you did at Step 5.
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10
Cover with cling film and leave the combined batter to rest for 2 hours (in a cool place).
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11
Thinly grease the mold with butter and dust with plain flour.
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12
Shake off the excess (this is important).
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13
Pour the batter into the mold and give a couple of sharp taps to let excess air out.
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14
Bake in an oven heated to 160C for 50 minutes.
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15
After finished baking, remove the cake from the mold straightaway.
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16
Leave to cool in a cool place.
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17
After cooled wrap in cling film and it's done.
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18
This is made with the recipe halved, using a slim poundcake mold.
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19
Bake at 160C for 25 minutes.
