1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the egg whites in the bowl of a freestanding mixer and add the cream of tartar and pinch of salt. Whisk the egg whites with the balloon whisk attachment until they are white and fluffy, and then start adding the sugar, a couple of tablespoons at a time, ensuring that you whisk well between each addition.

2

Use a metal spoon to gently fold the vanilla bean paste and half of the flour into the egg white mixture until well incorporated, taking care not to knock out any of the air. Fold in the remaining flour and the cornflour.

3

Spoon the cake mixture into 12 cupcake cases, ensuring they are all level, smooth over any air bubbles with a the back of spoon or a knife. Bake for 15-20 minutes, or until a skewer inserted into the centre of the cake comes out clean.

4

Allow the cakes to cool completely before icing. To make the icing, whisk together the yogurt and stem ginger syrup until smooth and combined. Put the cake on a plate or cake stand and spread a thick layer of the yogurt icing over the top. Decorate with the fresh fruit.