8 egg whites (medium size) at room temperature
200 g flour
120 g caster sugar
120 g icing sugar
Zest of one lime
For the topping:
1 can of Isigny Sainte-Mère whipped cream with vanilla from Madagascar
1 punnet of red berries
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.