Ingredients

• Butter / cake release for greasing
• 170g plain flour plus extra for dusting
• 10 egg whites
• 1 tsp cream of tartar
• 180g icing sugar
• 1 and 1/2 tsp vanilla essence
• Fresh strawberries, raspberries, blueberries to decorate

Method

1. Preheat the oven to 160c and lightly grease the tin with butter / cake release and dust with a little plain flour. Use a large 26cm non-stick ring / bundt tin.
2. Separate the egg whites. Set the yolks to one side. You don't need to use them in this recipe; discard or keep for another project (custard? ice cream).
3. Whisk the egg whites and cream of tartar together until the egg whites form soft peaks. S
4. ift together the flour and icing sugar and carefully fold into the whisked egg whites, incorporating about 3 tbsp at a time, then fold in the remaining ingredients (apart from the berries).
5. Pour the mixture into the prepared tin, gently smoothing the usrface with the back of a spoon then place in the oven and bake for 50 minutes until the cake is golden brown and bounces back when lightly pressed.
6. Remove from the oven. Allow to cool slightly in the tin before turning it onto a wire rack to cool completel.y When cooled, decorate with fresh berries and dust with icing sugar.