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1
Preheat the oven to 350F (180C).
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2
Sift the flour and confectioner's sugar together.
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3
Beat the egg whites and cream of tartar in a large bowl with an electric mixer on high speed until soft peaks form.
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4
One tablespoon at a time, beat in the superfine sugar until shiny, stiff peaks form.
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5
In three additions, sift in the flour mixture, gently folding in each addition with a large rubber spatula.
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6
Fold in the vanilla.
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7
Spoon into a 10in (25cm) tube cake pan with a removable bottom and gently smooth the top.
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8
Bake about 40 minutes, until the top is golden brown and springs back when pressed.
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9
Invert the cake pan on a work surface.
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10
(The cake should clear the work surface'if not, perch the cake pan on custard cups.)
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11
Cool completely.
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12
Run a long, dull knife around the inside of the pan.
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13
Remove the sides of the pan.
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14
Pull the bottom of the cake away from tube section and transfer, upside down, to a serving platter.
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15
To make the topping, whip the cream and confectioner's sugar until soft peaks form.
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16
Spoon over the cake.
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17
Cut into slices and serve with the berries.
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18
The cake is best served the day it is baked, and is good with any combination of fresh fruit.
