Sweet Finnish funnel cakes, traditionally prepared by pouring batter through a funnel and deep fried.
Eaten to celebrate the first day of spring on the first of May at street festivals called Vappu.
My batter is made with seven egg whites, one yolk, caster sugar and flour. It has then been piped through a round nozzle and swirled into a deep pan of hot sunflower oil. Dusted with icing sugar, they are better for not being left for too long.