Angel berry cake

This cake simply melts in the mouth. Serves 12 • Ready in 50 mins, plus cooling

150g plain flour

100g icing sugar, plus extra, to dust 8 egg whites

Pinch of cream of tartar

250g caster sugar

½tsp vanilla extract

400g mixed cherries and berries 150ml Greek yogurt

150ml softly whipped cream

You will need:

An angel cake ring tin, greased 1 Heat the oven to 180C/gas 4. Sift the flour and icing sugar together. Whisk the egg whites with the cream of tartar until stiff, then whisk in the sugar, a spoonful at a time. Gradually sift in the flour and icing sugar mixture, folding in between each addition. Fold in the vanilla extract.

2 Spoon the mixture evenly into the tin and level the surface. Bake for 35-45 mins until just firm to the touch. Cool, then remove from the tin and place on a serving dish.

3 Fill the centre with berries and stoned cherries, keeping some fruit and whole cherries for decoration. Combine the yogurt and whipped cream and spread it over the top of the cake. Decorate with the reserved fruit and dust with icing sugar, to serve.

Per serving: 249 cals, 7g fat, 4g sat fat, 42g carbs