Tropical angel cake

special equipment • electric mixer • 9in (23cm) savarin ring mold

serves 6–8

Ingredients:

4 large egg whites

½ tsp cream of tartar

¾ cup granulated sugar

½ cup all-purpose flour

4 tsp cornstarch

1/3 cup shredded coconut

For the topping:

7oz (200g) Greek-style plain yogurt

1 cup mixed peeled and chopped tropical fruit, such as pineapple and mango

seeds and pulp from 2 passion fruits

finely grated lime zest, for garnish

Method:

1 Preheat the oven to 375°F (190°C). Put the egg whites, cream of tartar, and 1 tbsp cold water in a mixing bowl and beat with an electric mixer until the mixture forms stiff peaks. Beat in the sugar 1 tbsp at a time until the mixture is stiff and shiny.

2 Sift the flour and cornstarch into the mixture, then fold in the coconut. Carefully spoon the batter into an ungreased 9in (23cm) savarin ring mold and smooth the top, pressing down gently to remove any air spaces. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for another 15 minutes, until the top of the cake is firm to the touch and golden brown.

3 Place the pan on a wire rack and let cool completely. Carefully ease the cake out of the pan with a blunt knife and unmold onto a serving plate.

4 To make the topping, lightly beat the yogurt until smooth and creamy, then spoon into the center of the cake. Top with the fruit, and drizzle with the passion fruit seeds. Scatter the lime zest over the top.

Tropical angel cake