Ingredients

SHORTCRUST PASTRY

1 1/2 cups flour
3 tbsp margarine
3 tbsp shortening/lard/butter/margarine
2-3 tbsp chilled water
pinch of salt

FILLING

4 cooked sausages
2 large eggs
2 egg yolks
2/3 cup cream
2/3 cup milk
1/2 cup grated Gruyère/Pecorino/Parmesan cheese
pinch of salt
freshly ground black pepper
tomato rinds to decorate (optional)

Directions

SHORTCRUST PASTRY

Sift the flour and salt into a bowl. Rub in the margarine and lard (shortening) until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough. Knead on the lightly floured surface until smooth. Roll out the pastry (dough) and use to line a 20 cm/8 inch flan tin (pie pan).

FILLING

Preheat the oven to 190ºC/375ºF. Cut the sausages into small pieces and add to the prepared flan case. Place the eggs, egg yolks and cream in a bowl and beat together. Stir in the milk, and add salt and pepper to taste. Pour the mixture over the sausage and sprinkle with the grated cheese. Bake in the already preheated oven for 25-30 minutes, until golden. Remove from the oven and leave to set for 10 minutes before serving.

print recipe

Ingredients

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside.
3. With a mixer, beat egg whites on medium high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (see below), about 2 minutes. Add vanilla; beat to combine.
4. Gently transfer egg white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
5. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
6. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Serves 8.

To make it chocolate angel food cake: Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.

print recipe