- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: easy
- butter, for greasing
- 100 g plain flour
- 185 g caster sugar
- 7 egg whites, at room temperature
- 1 tsp cream of tartar
- 1 tsp vanilla essence
- 3-4 drops pink food colouring
- 100 g frozen raspberries
- 1 tbsp cocoa powder
- fresh berries, to decorate
- icing sugar, for dusting
1. Grease a 23cm fluted ring tin or a 20cm round loose-bottomed cake tin.
Preheat the oven to 180C/160C fan/Gas 4. Put the flour, a pinch of salt and 7 tablespoons of the caster sugar in a bowl and set aside.
2. Place the egg whites in a large grease-free bowl and whisk until foamy but not stiff. Add the cream of tartar and 2 tablespoons of the caster sugar and continue whisking until the egg whites form soft peaks when the whisk is lifted from the bowl. Use a large metal spoon to fold in the vanilla essence and remaining caster sugar. Sift in the flour and sugar mixture, folding as you go.
3. Divide the batter equally into 3 separate bowls. Gently fold the pink food colouring and frozen raspberries into one batch. Sift the cocoa into the second batch and gently fold in. Leave the remaining batch plain.
4. Transfer the batters, a spoonful at a time, to the prepared tin and smooth the surface. Bake for 25-30 minutes, or until the cake is golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 minutes.
5. Turn the cake out onto a serving plate. Decorate with fresh berries and dust with icing sugar before serving.
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