Snowy angel cake
MAKES 1 X 18CM TUBE CAKE 6 medium egg whites ¼ tsp fine sea salt 1 level tsp cream of tartar 190g icing sugar sifted 50g tapioca flour 30g refined or wholemeal spelt flour 30g coconut flour 1 tsp vanilla extract ½ tbsp freeze-dried raspberry powder TO SERVE extra icing sugar greek yoghurt red fruit or fruit coulis of your choice
Preheat the oven to 170C/150C fan/gas 3. Have ready an 18cm angel cake tin (no need to grease it). Using an electric whisk, whip the egg whites in a large bowl with the salt and cream of tartar until risen. Whisk in the sugar a couple of tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition. Sift together and fold in the three flours, then the vanilla extract. Sift over the raspberry powder and fold over a few times to lightly streak the mixture.
Spoon the mixture into the tin, levelling the top, and bake for 40 minutes until golden and springy to the touch. Invert the pan and leave the cake to cool.
Remove the cake from the tin, dust with icing sugar and serve in slices with a dollop of greek yoghurt and the fruit or coulis of your choice.