Wednesday, May 28, 2008


3 egg white (about 110gm)
100gm castor sugar
pinch of salt
1 teaspoon of vanilla essence
130gm plain flour
200 gm cashew nuts


1) Lightly toast cashew nuts for about 10 mins,
leave to cool

2) Beat egg white till bubbly, add vanilla essence,
salt and sugar gradually, continue beating till stiff

3) Fold in flour and cooled cashew nuts

4) Put batter into a 18cm square tin with bottom
pre-lined with baking paper and sides lightly greased.

5) Bake at 160 degree celsius pre-heated oven for
30 mins till light brown

6) Remove, over turn to cool

7) When cooled, cut into 2 even pieces, wrap with
aluminium foil and leave to chill overnight in the

8) Next day, slice thinly (about 0.5 cm thick) into

9) Place on tray with grease proof paper, bake at
150 degree celsius for 35 mins till golden brown

10) Leave to cool before storing in air-tight container

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