Chocolate brownie cake

Put the three room temperature egg whites in the stand mixer with an additional pinch of salt and start on low.

Brush the nine inch cake pan with butter and coat it with granulated sugar.

Turn the mixer up; once the whites are frothing and turning light and opaque, stream in the quarter cup of sugar in a very light cascade at medium high.

Whip to stiff peaks; do not overbeat, the whites go dry and hard to incorporate.

Stir a third of the meringue thoroughly through the thick brownie batter until the colour lightens; this is more of a stir than a fold.

Fold in half the remaining meringue, then the rest, taking what is on the bottom to the top, without over mixing.

Scrape the batter into the pan, smooth the surface and work it into the sides.

Bake at 350 until risen with a dry crackly top and a clean cake tester; she guessed 30 to 35 minutes and it took about 38 to 40, the surface going from shiny to matte.

Dust the top with powdered sugar to serve.