About this recipe: Almost fat-free, this very light cake really is the food of angels. It is made using egg whites only, no yolks, and during baking develops a delicious golden crust that hides the tender, pure white interior. Here, it is served with creamy fromage frais and summer berries, but it is just as lovely with juicy peaches, mango or apricots.
This is a lovely impressive looking dessert and tastes pretty yummy too. I just used raspberries for the topping. I also used a regular loose bottomed cake tin for baking. It cooled with a slight natural dip into which I piled the raspberries. Now I need to do something with all those egg yolks! - 25 Feb 2013