1. Ingredients

You can toast the almond meal to add some more nutty depth to the cake. Just toast it in the oven for around 4-5 minutes at 180C (355F). Feel free to use frozen or fresh raspberries (see below for baking times). You should use eggs at room temperature so that it helps the egg whites aerate well. I’d recommend using eggs that are 55grams each for this recipe. 

2. Equipment

I used a 23cm (9inch) springform cake tin for this recipe. You need some baking paper to line the bottom of the tin. Also, you need a heatproof bowl for melting the butter/chocolate, and two large mixing bowls when whisking the egg whites and to fold the cake together. This and a spatula and some spoons. 

3. Beating egg whites

The bowl you use to beat your egg whites needs to be extra clean so that you can get the best aeration possible. You should ideally use a stainless steel bowl and clean it with warm soapy water and dry before using it. When you beat eggs, using room temperature eggs will ensure the volume of the meringue would be higher.  Also, warmer eggs will beat faster than cold eggs. I’d recommend using a medium speed when beating the egg whites. Using lower speeds makes your aeration more fine and stable. If you use a high speed, it would result in uneven aeration. Beat the egg whites on its own until you reach soft peaks and then add the caster sugar. You should continue to beat until the egg whites become smooth and glossy.

4. Adjust the baking time for frozen or fresh raspberries

If you are using fresh raspberries, your baking time would be around 45-55 minutes. If you are using frozen raspberries, you’d need to bake your cake for around 55-65 minutes. Insert a skewer until it comes out not completely wet, but a little crumbly. Then you know your cake is ready.