White cloud cake

Name: White cloud cake
Ingredients: 125g self-raising flour; 300g white caster sugar; 10 medium egg whites (freeze the yolks to use in custard and scrambled eggs), or use 325g egg white from a carton (we used Two Chicks); 2 large lemons; 5g sachet cream of tartar (1 tsp); 1 tsp vanilla extract; 300ml double cream; 3 tbsp lemon curd; 50g blueberries; a handful of gold mini chocolate eggs (we used Galaxy Golden eggs); a few sprigs of fresh thyme; a few primulas (edible flowers)

www.sainsburysmagazine.co.uk

Tip The trick to achieving its lightness is inverting the cooked cake in its tin as soon as it comes out of the oven.

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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Ingredients

125g self-raising flour
300g white caster sugar
10 medium egg whites (freeze the yolks to use in custard and scrambled eggs), or use 325g egg white from a carton (we used Two Chicks)
2 large lemons
5g sachet cream of tartar (1 tsp)
1 tsp vanilla extract
300ml double cream
3 tbsp lemon curd
50g blueberries
a handful of gold mini chocolate eggs (we used Galaxy Golden eggs)
a few sprigs of fresh thyme
a few primulas (edible flowers)