These little cakes are like sweet, tangy clouds and are pretty straight forward to make. Excellent for using up egg whites if you’ve been making the likes of custard.
For a reason I am soon to divulge I had twelve egg whites on my hands. There’s only one thing to do in such a situation: make Angel Cake!
The decision is shortly followed by: Angel Cake with what?
This time the answer was raspberry cream and chocolate ganache!