A light-as-air cake from Laura Calder topped with fresh fruit, a perfect end to any meal.
ingredients
directions
Heat the oven to 375°F/190°C. Grease and line and 9-inch/23 cm spring-form pan.
Beat the whites to stiff peaks. Beat in the yolks, one by one. Continuing to beat, add the sugar and vanilla, and finally the flour. You should have a very high, mousse-like batter.
Pour the batter into the pan and bake until golden on top, risen high, and a toothpick inserted in the centre comes out clean, about 40 minutes. Be sure it is fully cooked when you take it out – it is a big cake. Let the cake cool 15 minutes. Remove the sides of the pan and let cool completely. Transfer to a serving platter.
Cover with blackberries and white currants. Serve with whipped cream, crème fraîche, parfait, or ice cream.