From Annabel Langbein’s “The Free Range Cook” comes this amazing STRAWBERRY CLOUD CAKE recipe.
It’s been on my list for ages and I finally made it for dinner last night. It was the perfect dessert to eat on a hot day! Super easy to make with no cooking required and very light.
It will serve 10-12 people.


150g plain sweet biscuits
1/2 cup dessicated coconut
1 ½ tsp ground cinnamon
100g butter, melted

To fill:
2 egg whites, at room temperature
1 cup (220g) sugar
250g ripe strawberries, hulled and sliced
1 tbsp lemon juice
1 tsp vanilla extract


    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 extract 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. Eat!

I didn’t have such a big size cake tin, so I used a 24cm spring form tin and used the rest of the mixture to make a smaller cake in a log tin. I could also have made the cake much higher.
It makes a “soft” frozen texture of the cake.
You could use raspberries or any other berries and I think mango would be beautiful.
Annabel Langbein recommends serving the cake with fresh raspberries and a berry syrup. I served it with a seedless raspberry coulis.

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