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Angel Cake Ingredients

Serves: 10

115 g (4 oz) plain flour 85 g (3 oz) icing sugar 8 large egg whites, at room temperature 150 g (5 oz) caster sugar tsp salt 1 tsp cream of tartar 1 tsp pure vanilla extract To serve 225 g (8 oz) strawberries, cut into quarters 225 g (8 oz) raspberries 225 g (8 oz) blueberries 300 g (10 oz) fromage frais

Preparation method

Prep: 15 mins | Cook: 35 mins 1. Preheat the oven to 180C (350F, gas mark 4). Sift the flour and icing sugar onto a large plate and set aside. 2. Put the egg whites in a large bowl and whisk until quite frothy. Add the sugar, salt , cream of tartar and vanilla extract, and continue whisking until the mixture forms stiff peaks. 3. Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended. 4. Spoon the mixture into an ungreased 25 cm (10 in) non-stick tube tin, making sure there are no air pockets. Bake for 35 minutes or until well risen, golden brown and springy to the touch. 5. Invert the cake, still in the tin, onto a wire rack and leave to cool completely, upside down. When it is cold, slide a long knife around the side of the tin to loosen the cake, then invert it onto a serving plate. (The cake can be kept, wrapped in cling film or stored in an airtight container, for 12 days.) 6. Just before serving, mix together the strawberries, raspberries and blueberries. Spoon the fruit into the hollow in the centre of the cake. Serve with the fromage frais in a bowl.