Dust these raspberry angel cakes liberally with extra icing sugar before serving, plus a sprinkling of raspberry powder, if you like.
MAKES ABOUT 18
4 medium egg whites
pinch of fine sea salt
125g icing sugar, sifted
70g plain flour, sifted
1 tsp lemon juice
1 tsp vanilla bean paste
about 150g raspberries
1. Preheat the oven to 170C/150Cfan/gas 3. Arrange about 18 paper cases (measuring 4.5cm x 2.5cm high) in fairy-cake tins.
2. Using an electric whisk, combine the egg whites with the salt in a large bowl until risen. Add the sugar a couple of tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition. Fold in the sifted flour, followed by the lemon juice and the vanilla.
3. Place a couple of raspberries in the base of each paper case, and mound the cake mixture on top, filling the cases by about three quarters. Bake the cakes for 20 minutes or until lightly golden on the surface and springy to the touch. Leave to cool (they may dip a little in the centre).
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.