Raspberry red velvet angel cake

Heat the oven to 160C/140C fan/gas 3. Mix 75g of the sugar with the flour and cocoa. Whizz the raspberries to a smooth purée in a food processor.

Beat the egg whites to soft peaks, then add the cream of tartar, vanilla and a good pinch of salt. Beat in the remaining 100g sugar in 3 additions – each time beating back to soft peaks before adding more sugar. Beat in some food colouring to a pale raspberry colour.

Sift over half of the flour-cocoa mixture, and gently fold in with a large spatula. Repeat to fold in the rest, then gently fold in the raspberry purée. Scrape into a 20-22cm round and about 8-10cm deep ring or savarin tin. Tap the tin once, sharply, on the kitchen surface to remove any air bubbles, then smooth the top and bake for 45 minutes. Invert the tin onto a cooling rack and cool for 1 hour before using a palette knife to help you remove the cake from the tin to allow it to cool completely – you’ll need to do a bit of gentle prising out but it will come away eventually and any imperfections will be hidden by the frosting.

To make the icing, gently heat the sugar, tartar and vanilla with 3 tbsp water in a small pan until the sugar has dissolved. Beat the egg white to soft peaks in a mixing bowl. Bring the sugar mixture to a simmer, then with your electric whisk running, gradually add to the egg whites and continue beating for about 5-10 minutes until stiff peaks form. Swirl the frosting all over the cake and serve with some extra raspberries.