Lighter Victoria sponge cupcakes

10 egg whites

1 tsp cream of tartar

1 tsp vanilla extract

250g caster sugar

125g plain flour, sifted

For the filling:

200g strawberries, chopped ½ tbsp caster sugar 1 tsp cornflour Whipped cream

1 Heat the oven to 180°C/160˚C fan/gas mark 4 and lightly coat a 12-cup cupcake tin with cooking spray.

2 Whisk the egg whites in a large bowl for a few minutes until foamy. Beat in the cream of tartar and the vanilla extracts until the mixture is stiff but not dry.

3 Whisk in the sugar, one tablespoon at a time, until soft, shiny peaks form. Gently fold in the flour until incorporated.

4 Divide among the cups and bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely.

5 Combine the strawberries, sugar and cornflour in a saucepan over a mediumlow heat. Cook, stirring occasionally, for five minutes until thickened.

6 Serve the cupcakes with a dollop of whipped cream and the strawberry mixture spooned over the tops. Per Serving 168kcals, 3.3g fat (1.9g saturated), 31.4g carbs, 22.4g sugars, 4.4g protein, 1.6g fibre, 0.05g sodium