| 1. | Preheat the oven to 180c gas 4. Sift the flour and icing sugar onto a large plate and set aside. |
| 2. | Put the egg whites in a large bowl and whisk until quite frothy. Add the sugar, salt, cream of tartar and vanilla extract, and continue whisking until the mixture forms stiff peaks |
| 3. | Sift the flour mixture over the eg whites and fold in very gently with a large metal spoon until well blended |
| 4. | Spoon the mixture into an ungreased 25cm (10 in) non-stick tin making sure there are no air pockets. Bake for 35 min or until well risen, golden brown and springy to the touch |
| 5. | Invert the cake still in the tin onto a wire rack and leave to cool completely, upside down. When it is cold, slide a long knife around the side of the tin to loosen the cake, then invert it onto a serving plate. The cake can be kept, wrapped in cling film or stored in an airtight container for 1 - 2 days |
| 6. | Just before serving, mix together the fruit. Spoon the fruit into he hollow in the centre of the cake. Serve with the fromage frais in a bowl |