Fruit fingers

Preheat the oven to 160 ºC (325 ºF). Spray a 21 x 11 cm loaf tin with non-stick spray. Beat the egg whites until soft peaks form. Add the castor sugar by the spoonful, beating well after each addition. Sift the cake flour over the mixture and carefully fold in. Add the remaining ingredients and fold in until well blended. Turn into the prepared tin and bake for 30-35 minutes or until cooked and pale brown on top. Turn out onto a wire rack and cool completely. Wrap in aluminium foil and leave for about two days.
Cut the loaf into thin slices (3-5 mm) and place on a baking sheet.
Dry at 100 ºC (200 ºF) until crisp.
Makes about 40 slices.