1 Preheat your oven to 300°F (150 °C) (gas mark 5).
2 Pour your egg whites into a bowl with a pinch of salt, then whip them until very stiff and at the end add the caster sugar and vanilla sugar and beat for another 15 seconds.
3 Pour your whipped whites into a loaf tin (non-stick or flexipan), then place in a water bath filled halfway with hot water, then put in the oven for 35 minutes.
4 Remove from the oven and let cool outside the water bath.
5 Turn out your white cake and cut it into 6 equal slices. Arrange your 6 plates, then distribute your vanilla cream and add a slice of egg cake to each one. Prepare your caramel.
6 In your saucepan, put your sugar and water, then when the caramel is a nice golden brown, pour a little onto each floating island, drawing a small pattern. Keep your floating islands in the fridge. * You have the recipe for vanilla custard cream on the site.
Don't whip your egg whites too far in advance: they must be beaten at the last minute, otherwise the air escapes and your white cake will stay flat and dense. Pour them directly into the tin as soon as they form stiff peaks. This timing is what makes the difference between a light, fluffy floating island and a soft thing that collapses.
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