Ingredients:

Method:

4 eggs, separated

salt

7 oz unsalted butter
1 cup sugar

1.5 cup SR flour

250 g berries
2 Tblspn icing sugar for dusting

Preheat the oven to 200 C. Butter and flour 6 - 8 muffin or tartlet molds.
Beat the egg whites with a pinch salt until soft peaks form. Whip the butter until it is light and creamy with 0.66 cup sugar. Add the egg
yolks, beaten egg whites, remaining sugar and the flour, one at a time, and beating well in-between, until the ingredients are blended
and the batter is smooth.
Distribute half of the batter into the molds, and cover with the mixed berries. Bake for 25 minutes or until the cakes are set and the top is lightly golden.
Serve them warm or cool, dusted with the icing sugar, with cream or mascarpone and extra berries.