• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

Super soft cake with egg white only
This cake is an excellent way of using up leftover egg whites. The result is a soft fruity cake perfect for tea.

Difficulty: Easy
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Calories: total 1448 kcal, per serving 241 kcal.

100g (4 oz) self raising flour
60g (2½ oz) caster sugar
60g (2½ oz) butter
6 egg whites
30g (1¼ oz) ground almonds
30g (1¼ oz) raisins or sultanas

1. Place the raisins in a small bowl; add warm water to cover and soak until plump, 5 minutes, then rinse and drain.
2. Beat the egg whites in a clean bowl with a pinch of salt until they form stiff peaks. Add sugar and melted butter.
3. Add the flour. Mix well together.
4. Add ground almonds and raisins.
5. Grease a 20cm (8in) cake tin, pour in the mixture and bake at 160C/325F/Gas3 for about 30 minutes.