Strawberry Cloud Cake
User Reviews
5
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freezing time:
4 hrs
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Total Time
45 mins
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Servings
10 servings
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Calories
245 kcal
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Course
Dessert
Strawberry Cloud Cake
Description
The Strawberry Cloud Cake begins with a base made from crushed sweet biscuits mixed with cocoa and melted butter, pressed firmly into a springform pan and chilled. The topping blends room temperature egg whites with sugar, fresh chopped strawberries, lemon juice, and vanilla seeds, whipped at high speed until very thick and fluffy with dissolved sugar. This light, airy topping is spread over the chilled base and frozen for several hours, resulting in a firmer, cloud-like texture. Once frozen, the cake is sliced and served chilled, offering a refreshing dessert combining the crunchy cocoa biscuit bottom and the soft, fruit-sweetened topping.
The cake keeps well in an airtight container in the freezer for up to a month, making it suitable for make-ahead occasions. The preparation requires some time to freeze properly, but no baking is involved for the topping, making the process mostly assembly and mixing.
Ingredients
- BASE
- 150 g sweet biscuits
- 3 tsp cocoa
- 100 g butter melted
- STRAWBERRY CLOUD TOPPING
- 2 egg at room temperature, white
- 250 g sugar
- 250 g strawberry hulled and chopped, ripe
- 1 tbsp lemon juice
- 1 vanilla bean seeds scraped
Instructions
- Line the base and sides of a 28cm spring form cake tin with baking paper.
- To make the base place the biscuits in a food processor and process until the biscuits form crumbs. Place in a bowl and mix with the cocoa. Add the melted butter and stir to combine. Pour the mixture into the base of the prepared cake tin and press down to cover the bottom of the tin. Refrigerate while you make the filling.
- Place egg whites, sugar, strawberries, lemon juice and vanilla seeds in the bowl of an electric mixer. Beat on high speed for about 6–8 minutes or until the mixture is very thick and fluffy and the sugar has dissolved. To test if the sugar has dissolved stop the mixer and rub a small amount between your fingers. If it is at all gritty the sugar hasn't dissolved so you will need to keep mixing, otherwise it's ready. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours or overnight.
- Remove from the freezer and cut into wedges to serve. Serve with fresh strawberries or strawberry coulis.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 153mg | 6% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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