Annie Bell's Angel and Flower Cake

Have ready a 20cm loose-bottom cake tin 9cm deep (there is no need to butter it). Preheat the oven to 170C/150C fan/325F/gas 3.

In a large bowl, whisk the egg whites with the salt and cream of tartar until risen, using a hand-held electric whisk. Now whisk in the sugar a couple of tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition.

Fold in the sifted flour in three goes, followed by the vanilla extract and the lemon zest. Spoon the mixture into the angel cake tin and bake for 40 minutes until golden and springy to the touch. Set aside on a rack to cool in the tin.

To make the frosting, blend the butter and icing sugar in a food processor until pale and creamy, then add the lemon juice and the vanilla and whiz again.

Transfer the mixture to a bowl and work in the cream cheese
until smooth. Run a knife around the edge of the cake and remove it from the tin.

Smooth the frosting over the top and sides of the cake, and drizzle over a zigzag of writing gel. Loosely cover and chill for at least 2 hours. The cake can be prepared up to a day in advance. Decorate to your liking shortly
before serving.