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Photo of Lemon angel cakes with fruit by WW

Lemon angel cakes with fruit

7
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Vibrant colours, luscious aromas and sweet, succulent flavours...try these delicious summery cupcakes

Ingredients

Plain White Flour

30 g

Icing Sugar

30 g

Egg white, raw

3 individual

Cream of Tartar

¼ teaspoon(s)

Lemon

1 zest(s) of 1

Vanilla Extract

½ teaspoon(s), level

Caster Sugar

45 g

Icing Sugar

5 teaspoon(s), heaped, mixed with 1 tsp water

Lemon Curd

40 g

Fresh Fruit Salad (no added sugar)

200 g, mixed fruit such as strawberries, nectarines and cherries, larger fruits sliced

Sainsbury's Apricot Jam

1 tablespoon(s), glaze, mixed with 1 tsp boiling water, kept warm

Instructions

  1. Preheat the oven to 1800C, fan 1600C, gas mark 4. Line a muffin tin with 6 paper cases.
  2. Sift the flour and icing sugar into a large bowl. Put the egg whites in a separate bowl and beat with an electric whisk for 2 minutes. Add the cream of tartar, lemon zest and vanilla essence and continue beating until soft peaks form. In two batches, whisk in the caster sugar.
  3. Spoon into the prepared tin and smooth over the top. Bake for 30 minutes, until golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.
  4. Sift a third of the flour mixture over the meringue mixture and fold in gently until combined. Continue with the remaining flour mixture, folding as gently as possible to keep the air in the mixture.
  5. To decorate, top with the liquid icing, a dollop of the lemon curd and the mixed fruit. Brush with the warm apricot glaze.

Notes

Alternatively, top the cakes with 5 tbsp Greek yogurt and 1 tbsp crushed pistachios. Remember to adjust the SmartPoints.

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