This light, fresh cake is one of my favourite summer desserts, that would be perfect for parties or just as a little indulgence. The base is a fatless sponge, topped with summer fruits and quick-set jelly.
For the base:
2 medium eggs, separated
2oz plain flour
2oz caster sugar
1/2tsp baking powder
Preheat oven to Gas mark 4/ 180ºC/ 350ºF
1. Whisk egg whites in a large bowl, adding sugar slowly, until almost stiff. Add in the yolks and whisk a little more, until the mixture forms soft peaks.
2. Gently sift in the flour and baking powder, and fold into the mixture. Turn into a lightly greased 8" flan tin with a raised central area in the base. Bake for around 30 minutes, or until the top is golden brown and an inserted skewer comes out clean. Allow to cool slightly, then turn upside down onto a plate. This should give you an indented top into which to place your toppings.
Tip: If you don't have a flan tin (like I didn't), you can adapt a normal round sandwich tin by cutting a couple of layers of thick card in a circle 1" smaller in diameter than the base of the tin. They should be around 1/4" or so thick in total. Place this in the centre of the tin, then line the tin with foil, making sure to press it into the groove around the edge of the card. Grease the foil, and turn your mixture into this.
3. Once the cake has cooled completely, top with your choice of fruits. I went with strawberries and rasperries, but you could use anything here!