Ingredients: (Serves 24)
The Batter:
12 egg whites
1 1/2 tsp cream of tartar
225 g caster sugar
80 g plain flour
20 g cornflour
(Serves 18)
9 egg whites
1 tsp cream of tartar
170 g caster sugar
60 g plain flour
15 g cornflour
The Icing:
500 g tubs double or whipping cream
30 g icing sugar
Preheat the oven to 170c/150c fan
Whisk the egg whites until frothy. Add the cream of tartar and continue until they are stiff. Whisk in the sugar gradually to make a meringue.
Sift the plain flour and cornflour together (sifting them twice ensures the cake is light). Fold them into the meringue.
Scoop the mixture into 24 cupcake cases and level them out. Bake for 30-40 min until the cake has risen and is golden and springy to touch. Invert the cupcake cases on a rack. Leave to cool completely.
The icing:
Beat together the icing ingredients and pipe onto the cupcakes. Refrigerate.
