Ingredients 4 eggs, separated
250g white chocolate, melted
Preheat the oven to 160 C. Grease a springform cake pan.
Separate the eggs into two separate mixing bowls, one for whites, one for yolks.
Use an a electric mixer to beat the egg whites into soft peaks.
Beat the egg yolks until they become 1 to 2 shades paler.
Add the beaten egg yolks to the egg whites, then beat to combine.
In a microwave safe bowl, chop the white chocolate. Heat on high, stirring after bursts of 20 seconds, to melt the chocolate.
Add 1/3 of the egg mixture to the chocolate and fold in. Stir in the next 1/3, then the final 1/3, until the eggs and chocolate are just combined and the streaks are mixed out. Doing this in 3 stages will help the eggs keep their fluffiness.
Pour the mixture into the cake pan.
Bake for 20-25 minutes, or until cooked when tested with a skewer.