Recipes: Light as a feather cake

There's no such thing as a calorie-free cake, but this at least is fat-free and it looks stunning

Serves 8 - 10

Ready in 1 hr 20 mins plus cooling

Low-fat

Heat the oven to 180C/ fan 160C/gas 4. Sift the flour, bicarb and icing sugar. Whisk the egg whites until they reach medium-firm peaks then whisk in the sugar and cream of tartar to make a meringue. Whisk in the vanilla. Sift over the flour mix and fold it in with a large metal spoon, taking care not to squash all the air out. Spoon into a 25cm bundt tin (do not butter or oil it). Bake for 35 minutes or until the cake is risen, golden and springy. Run a knife carefully around the tin to loosen the cake and invert it onto a plate. Cool.
To make the frosting, put the sugar and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until you have a clear sugar syrup. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream until the mixture is fluffy. Keep beating until the mix cools and is thick enough to spread. Beat in the icing sugar and 1 tbsp of the passion fruit juice. Spread with frosting and drizzle with the passion fruit (sieve out the seeds first if you prefer).