Ingredients Jump to Instructions ↓

  1. 1/2 cup flour

  2. teaspoon baking powder

  3. 5 egg whites at room temp

  4. Pulp scaped from 1/5 a vanilla bean

  5. 5 1/2 tablespoons unsalted butter melted and cooled

  6. 1 1/4 cups strawberries hulled

  7. 1 cup raspberry

  8. cup blackberry halved

  9. cup blueberry halved

  10. cup sugar

  11. teaspoon powdered pectin

  12. Grated zest and juice of 1/4 of a lime

  13. moist, plump vanilla bean

Instructions Jump to Ingredients ↑

  1. The Cakes Centre a rack in the oven and preheat the oven to 350oF. Butter the insides of six 2 ½ by 1 ½ inch high ring moulds, 4 ounce disposable aluminium cups, or 4-ounce muffing tins, dust them with flour, and tap out the excess.

  2. Place the moulds or cups on a baking sheet (line the sheet with parchment if you’re using the ring moulds) and keep close at hand.

  3. Sift the flour and baking powder together and reserve.

  4. Put the egg whites and vanilla bean pulp in the bowl of a mixer fitted with the whisk attachment.

  5. Beat the whites on low speed until they are broken up and foamy.

  6. Increase the speed to medium-high an continue to whip until the whites form soft peaks. Gradually add the sugar and whip until the whites form firm, glossy peaks.

  7. Spoon out a little of the whipped whites into a small bowl of a mixer fitted with the whisk attachment.

  8. Using a large flexible rubber spatula, fold the flour into the whites in two to three additions.

  9. When the flour is incorporated, fold in the egg white and butter mixture. Immediately spoon the batter into the prepared moulds.

  10. Slide the baking sheet into the oven and bake for 8-10 minutes, or until a knife plunged into the centre of the cakes comes out clean. The cakes should be golden brown and springy to the touch, and they should pull away just a bit from the sides of the moulds, or unmould the cakes and transfer them to a rack to cool to room temperature.


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