Serves 6
Preparation time 15 minutes
Cooking time 10–12 minutes
4 egg whites
3 tablespoons granulated sugar
50 g (2 oz) ground almonds
generous pinch of cream of tartar
15 g (½ oz) flaked almonds
1 tablespoon sifted icing sugar, to dust (optional)
Berries with fromage frais
200 g (7 oz) fromage frais
2 tablespoons clear honey or sifted icing sugar (optional)
400 g (13 oz) frozen mixed berry fruits, just thawed
Brush 6 holes of a deep muffin tin with a little sunflower oil and line the bases with rounds of greaseproof paper. Whisk the egg whites in a clean, dry bowl until stiff, moist peaks form. Whisk in the granulated sugar, a teaspoonful at a time, until it has all been added. Keep whisking for 1–2 minutes until thick and glossy.
Fold in the ground almonds and cream of tartar, then spoon the mixture into the prepared sections of the muffin tin. Sprinkle the flaked almonds over the top of each one. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until golden brown and set. Carefully loosen the edges of the cakes with a knife, then lift on to a wire rack to cool.
Put the fromage frais in a bowl and stir through the honey or icing sugar to sweeten, if liked. Swirl the thawed berry fruits through the fromage frais. Arrange the angel cakes on a serving plate, dusted with the icing sugar, if liked. Serve with the swirled fruits and fromage frais for spooning over.
For almond meringues, whisk the 4 egg whites until stiff peaks form, then gradually whisk in 225 g (7½ oz) caster sugar until all the sugar has dissolved and the mixture is thick and glossy. Fold in 50 g (2 oz) finely chopped toasted flaked almonds. Scoop dessertspoons of the mixture on to a baking sheet lined with nonstick baking paper. Cook in a preheated oven, 110°C (225°F), Gas mark ½, for 1 hour or until the meringues lift easily off the paper. Leave to cool in the oven with the door ajar, then remove and cool completely. Sandwich together with 200 ml (7 fl oz) whipped double cream.