Ingredients:

  • 4 large egg whites (120g)
  • 1 tsp cream of tartar (4g)
  • 1/2 cup superfine sugar (100g)
  • 1 cup cake flour (120g)
  • 1/4 tsp salt (1g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 cup heavy whipping cream (240ml)
  • 2 tbsp powdered sugar (25g)
  • 1 cup fresh strawberries or raspberries (150g)

Instructions:

  1. Preheat oven to 350°F (175°C). Sift together the cake flour and salt into a medium bowl to ensure the flour is light and clump-free.
  2. In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add superfine sugar one tablespoon at a time, increasing speed to high, and beat until stiff peaks form.
  3. Stir in the vanilla extract.
  4. Gently sprinkle the sifted flour over the meringue. Use a silicone spatula to fold the flour in using a 'cut and fold' motion until no flour streaks remain, taking care not to over-mix.
  5. Spoon batter into lined cupcake tins, filling them approximately 3/4 full. Bake for 18-20 minutes until tops are barely golden and spring back when touched.
  6. Allow cupcakes to cool completely before removing from liners.
  7. Whip chilled heavy cream and powdered sugar until stiff peaks form, then top cupcakes with whipped cream and fresh berries.