My little baby girl is almost six months old. I can’t believe how quickly the time has gone since she was first born. We had a family celebration the other day so I made a cake in her honour, even though she doesn’t actually eat cake yet, just mashed vegetables. This cake is called a strawberry cloud cake and the recipe comes from New Zealand cook Annabel Langebin. Langebin is huge in New Zealand even though most people haven’t heard of her outside her home country. She’s sort of like a female version of Hugh Fearnley-Whittingstall, living an idyllic life on a picturesque farm where she harvests her own produce and creates beautiful food. Whether you buy into all that or not, this cake is a winner.
It’s a fun cake to make with a little bit of magic happening as you whip the egg whites and strawberries together. They become all light and fluffy, almost like a cloud (hence the name!).
The Strawberry Cloud Cake is perfect for Summer as it makes the most of in season berries and you can beat the heat by serving it icy cold straight from the freezer. Oh and it’s perfectly pink if you are celebrating a baby girl.
- 50g plain sweet biscuits
- ½ cup desiccated coconut
- 1½ tsp ground cinnamon
- 100g butter, melted
- 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
- 200g fresh raspberries
- 1. Line the base of a 26-28cm spring form cake tin with baking paper or waxed paper. This makes it easy to lift the cake out later.
- 2. Make the base by putting the biscuits in a brown paper bag and crushing them into crumbs by beating carefully with a rolling pin. Pour the crumbs into a medium bowl and add the coconut, cinnamon and melted butter. Stir well to combine.
- 3. Press firmly into the base of the prepared tin. It doesn’t need to be a thick layer – just enough to cover the bottom of the tin. Refrigerate the base while you prepare the filling.
- 4. Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer. Beat on high speed for about 6-8 minutes until the mixture is very thick and fluffy and the sugar has dissolved. To test whether it is ready, rub a bit of the mixture between your fingers. You should not feel any gritty sugar. If you do, beat a little longer.
- 5. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours. The cake will keep in an airtight container in the freezer for up to a month.
- 6. To serve, cut cake into wedges using a knife that has been warmed in hot water. Garnish with fresh raspberries on top .