Slice of angel food cake with berries and skyr

Ingredients

For 1 serving

• Egg whites50 g
• Sugar12 g
• All-purpose flour12 g
• Cream of tartar0.5 g
• Vanilla extract1 ml
• Skyr60 g
• Blueberries20 g
• Raspberries20 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 170 °C and get out a clean, dry tube tin, without greasing it: the batter needs to cling to the sides to rise. The quantities are for one slice: multiply them by the number of slices in the cake.
2. In a clean bowl whisk the egg whites with the cream of tartar using an electric whisk; when foamy add the sugar a spoonful at a time and keep going until glossy and holding soft peaks, then add the vanilla extract.
3. Sift the plain flour over the top in 3 additions and fold in with a spatula, lifting from the bottom, very gently.
4. Pour into the tin, level and bake for 35 minutes, until golden and it springs back when pressed with a finger.
5. Turn the tin upside down straight away and let the cake cool hanging upside down so it doesn't collapse; then loosen it from the sides with a knife.
6. Rinse and dry the blueberries and raspberries and serve the slice with the skyr and berries.