Almost fat-free, this very light cake is made using egg whites only, no yolks. During baking it develops a delicious golden crust that hides the pure white interior. Use any combination of berries you wish.
Lynn Lewis and Joachim Wahnschaffe
115g plain flour
85g icing sugar
8 large egg whites, at room temperature
150g caster sugar
pinch of salt
1 teaspoon cream of tartar
1 teaspoon vanilla essence
225g each of strawberries, raspberries and blueberries
Low-fat natural yogurt, to serve
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Use a 25cm non-stick ring tin. Preheat the oven to 180 degrees C. Sift the flour and icing sugar onto a plate and set aside.
Put the egg whites in a large bowl and whisk until frothy. Add the sugar, salt, cream of tartar and vanilla essence, and continue whisking until the mixture forms stiff peaks.
Add the flour mixture to the egg whites and, using a large metal spoon, fold in gently until well blended.
Spoon mixture into the ring tin. Tap the tin on a level surface to break up any air bubbles. Bake for 35 minutes or until the cake is well risen, golden brown and springy to the touch.
Invert the cake, still in the tin, onto a wire rack; leave upside down to cool completely. Slide a knife around the side of the tin to loosen the cake, then invert onto a serving plate.
Just before serving, combine the strawberries, raspberries and blueberries and spoon into the hollow in the centre of the cake. Serve with the yogurt. This cake is best when eaten the day it is made. However, if it is stored in an airtight tin or wrapped in cling wrap, it will keep for 1–2 days.