Five-star bakes: Raspberry angel cakes

MAKES ABOUT 18

• 4 medium egg whites
• pinch of fine sea salt
• 125g icing sugar, sifted
• 70g plain flour, sifted
• 1 tsp lemon juice
• 1 tsp vanilla bean paste
• about 150g raspberries

Preheat the oven to 170C/150C fan/gas 3½. Arrange about 18 paper cases (measuring 4.5cm x 2.5cm high) in fairy-cake tins.

Using an electric whisk, combine the egg whites with the salt in a large bowl until risen. Add the sugar a couple of tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition.

Fold in the sifted flour, followed by the lemon juice and the vanilla. Place a couple of raspberries in the base of each paper case, and mound the cake mixture on top, filling the cases by about three quarters. Bake the cakes for 20 minutes or until lightly golden on the surface and springy to the touch. Leave to cool (they may dip a little in the centre).

FINISHING TOUCH 

Dust liberally with extra icing sugar before serving, plus a sprinkling of raspberry powder, if you like.

TOP-DRAWER TEA:

For tips on perfect cream tea etiquette – and a new Cornish loose-leaf blend, £15 – see roddas.co.uk