with a spoon.
with clean beaters, beat the egg whites in a separate bowl until stiff peaks form. fold them into the egg and almond mixture until the batter is evenly combined.
grease a non stick cake tin with dairy-free spread and dust it with flour. pour in the cake batter, and sprinkle almond flakes over the top.
bake at 175°c fan for 40 minutes, or until firm. allow to cool before serving. traditionally, icing sugar is sprinkled over the top, but this is purely to taste. 