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For
6 person
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Preparation
70 min.
Preparation
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Whisk the egg whites with an electric mixer. When they start to stiffen, gradually add the caster sugar. Stop whisking when the meringue is firm but still gives a little.
Add the sifted flour and icing sugar little by little, as well as the zest. Gently fold in with a spatula.
Pour the batter into an Angel Cake tin (or a tin that is 15 cm in diameter and 15 cm high).
Preheat your oven to 180°C and bake for 50 minutes on the lower oven shelf.
When removing from the oven, turn the tin upside down on a wire rack and leave to cool.
When the cake is cool, remove from the cake tin by sliding a knife blade around the edges.
Cover the cake with whipped cream all the way around, smoothing with a spatula, and finish with swirls of whipped cream.
Decorate with red berries and serve immediately.
