I could cook my entire way through Annabel Langbein’s cookbook ‘Free Range Cook’ and I probably will. However this will probably be the last recipe from the book I post up as I feel I have reached my limit for respectfully sharing her recipes and not infringing on her copyright. You will just have to request her book for Christmas!
Unfortunately I made this right as our freezer was on its last legs so I don’t think we experienced the strawberry cloud cake in all its glory. So when our fridge/freezer comes back from the workshop I will have to give this another go. The cloud part of the cake just dissolved far too quickly but the taste was sublime. I’m hoping the cake will freeze better next time and each mouthful will linger for longer like a spoonful of ice-cream.
This is a cinch to make if you have a mixmaster. The mixmaster does all the work. A speedy, speedy recipe but you do need to make it well ahead of time. If you can simmer a few cups of raspberries with some caster sugar and a little water until the sugar is dissolved and then push through a sieve you will have a beautiful berry syrup to go with. You can top the cake with some fresh raspberries too otherwise some more strawberries like I did.
As I type this I am indulging in a bowl of vanilla ice-cream with some of the leftover berry syrup drizzled over the top. So good.
On another note – tomorrow hopefully I will do my 100th post. A bit of a mini milestone so there will be a little suprise! Stay tuned.
strawberry cloud cake
(slightly adapted from Annabel Langbein’s book ‘The Free Range Cook’)
150g plain sweet biscuits
1/2 cup desiccated coconut
1 1/2 teaspoons ground cinnamon
1 heaped tablespoon caster sugar
100g butter, melted
2 egg whites, at room temperature
1 cup caster sugar
250g punnet of ripe strawberries, hulled and sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
Line the base of a 28cm springform tin.
Blitz the biscuits in a food processor or put them in a paper bag and crush them with a rolling pin. Tip into a bowl and stir in the coconut, cinnamon, sugar and melted butter. Press this mixture into the base of the tin and pop in the fridge.
In the bowl of the mixmaster place the egg whites, sugar, sliced strawberries, lemon juice and vanilla. Beat on high speed for about 6-8 minutes until the mixture is really thick and the sugar has dissolved. Spoon over the chilled base and freeze for at least 4 hours.
Use a knife that has been warmed in hot water and dried to cut the cake. Garnish with fresh berries and a drizzle of berry syrup. The cake will keep in an airtight container in the freezer for up to a month.