Strawberry Cloud Cake

This is a great recipe for the summer! Such a light, zingy and fresh cake to demolish for dessert. I found this recipe from a New Zealand chef, Annabel Langham. I hope you enjoy this recipe as much as I do! Arohanui Tiara x

Strawberry Cloud Cake

Ingredients:

Base

• 150g wine biscuits

• ½ cup desiccated coconut

• 1½ tsp ground cinnamon

• 100g butter, melted

Filling

• 2 egg whites, at room temperature

• 1 cup sugar

• 250g (1 punnet) ripe strawberries, hulled and sliced

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Garnish (optional)

• fresh raspberries, strawberries or other berries

Line the base of a cake tin with baking paper. This makes it easy to lift the cake out later.

Make the base by putting the biscuits in a clean paper bag and crushing them into crumbs with a rolling pin. Transfer to a medium bowl, add the coconut, cinnamon and melted butter and stir well to combine. Or, you can go for the method I choose and pop them in a food processor then pulse in the coconut, cinnamon and butter. Press firmly into the base of the prepared tin. Chill the base while you prepare the filling.

To make the filling, place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer. Beat on high speed until the mixture is very thick and fluffy and the sugar has dissolved (6-8 minutes). If you have a stand mixer use it, it's a lifesaver! To test whether it is ready, rub a little between your fingers – you should not feel any gritty sugar. If you do, beat a little longer.

Spoon the filling over the chilled base (it should be so thick you have to push it into the corners of the tin), smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours.

To serve, remove Strawberry Cloud Cake from the freezer and transfer to a serving platter. Garnish with fresh berries and serve immediately. If you leave it in the fridge it's going to collapse. And it's not cute! Cut into wedges using a knife that has been warmed in hot water and it's ready to eat!