Step-by-Step Instructions
1. Preparation
-
Preheat your oven to 180° C fan 160° C. gas mark 4.
-
Thoroughly spray a 12-hole madeleine or tartlet tin with low-calorie cooking spray.
-
Lightly dust the sprayed tin with 1 level tsp of plain flour, tapping out any excess.
-
In a large bowl, whisk the whole egg, the 2 egg yolks, and 1 level tbsp of granulated sweetener until the mixture is light and frothy.
-
Sieve in the cocoa powder, baking powder, and the remaining 1 level tbsp of flour.
-
Gently mix in the sunflower oil, skimmed milk, and vanilla extract until just combined.
-
In a separate, clean glass bowl (ensure no grease is present), beat the 2 egg whites until they form soft peaks.
-
Gradually add the 25g of caster sugar and continue beating until the mixture is glossy, stiff, and holds its shape (a soft meringue).
-
Mix about one-third of the meringue mixture into the cocoa mixture to loosen it.
-
Gently fold in the remaining meringue mixture in 2 batches using a large metal spoon. Use a cutting and folding motion to keep the air in the batter.
-
Carefully divide the lightened batter evenly between the 12 prepared tin holes.
-
Bake for 10 minutes, or until the cakes are well-risen and firm to the touch.
-
Allow them to cool in the tin for a few minutes before using a palette knife to carefully remove them.
-
Mix together the remaining 1 level tsp of sweetener and 1 level tsp of cocoa powder. Sieve this mixture evenly over the cooled shell cakes for decoration.