Recipe Courtesy Chef Bryan Woolley


For the Cake:

  • 10 large egg yolks
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1/3 cup milk
  • 2 tbsp vegetable oil
  • 1/2 cup all purpose flour
  • 1 1/2 tsp baking powder
  • pinch of salt

For the Meringue:

  • 3 cups sugar
  • 1 cup water
  • 8 egg whites
  • 1 tsp vanilla
  • 1/2 tsp cream of tarter
  • pinch of salt
  • grated chocolate for garnish


  1. Preheat your oven to 350 degree’s.
  2. Spray a 9x13 cake pan with vegetable oil and dust with flour. Set aside until ready to use.
  3. Place the egg yolks, sugar and vanilla in your mixer with the whisk attachment. Whisks the yolks until they are light and fluffy and have reached a ribbon stage.
  4. While the yolks are whisking, combine the milk and oil together. When the yolks have reached a ribbon stage, turn the speed down on the mixer and slowly pour the milk mixture into the egg yolks.
  5. Add the flour and baking powder to the yolks mixture and fold everything together until combined.
  6. Transfer the cake mixture to the prepared cake pan and bake in the oven for about 20 minutes or until the cake is fully cooked. You can use a toothpick test to make sure the cake is cooked through if desired.
  7. While the cake is cooking, make the meringue. Thoroughly clean the mixing bowl.
  8. To make the meringue, add the sugar and water to a sauce pan and bring to a boil. Continue boiling the mixture until it reaches a soft ball stage.
  9. Add the egg whites to your mixing bowl along with the vanilla, cream of tarter and salt. Turn the machine on medium and whisk the egg whites until they reach a soft peak stage.
  10. By the time the egg whites reach a soft peak stage, the boiling syrup should have reached a soft ball stage. Adjust times if needed, whereas, altitude will affect times.
  11. Once the syrup has reached soft ball stage, turn the mixer to low and slowly drizzle the hot syrup solution into the meringue being careful to avoid the whisk itself.
  12. Once all the syrup has been poured into the meringue, turn the machine on high and continue whisking until the mixture has cooled. You can tell when the meringue has cooled by simply touching the mixing bowl.
  13. Once the meringue has cooled, spoon it over the cooked cake, sprinkle with grated chocolate and refrigerate for approximately 3 hours or overnight. Serve and enjoy!


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