That, in itself, is not a surprise.
Then I took a bite. And it made my toes curl. And I let out a small, satisfied grunt.
It was unbelievable!
This is one of the most beautiful cakes I have ever made. And, yet, probably one of the simplest.
And you don't need an oven to make this cake.
And it took me all of 20 minutes to make this lovely, lovely cake.
In a food processor, I blitzed the graham crackers. You can use any type of sweet biscuits. I always have graham crackers in my pantry so that was what I used.
I transferred this into a lined and greased Spingform pan and using a flat bottom cup, I pressed the crumbs down.
I hulled and sliced the strawberries and set them aside.
To serve, I simply topped it with berries and sprinkle on some icing sugar.
And they work every time.
Don't have an oven? No problem.
Never made a cake before? No worries.
The very fantastic folks at Tovolo would like to give away a set each of the Tovolo Star Pop molds and the Groovy Pop Molds with 2 readers of The Domestic Goddess Wannabe! To participate in the giveaway, click on the pictures below!
Strawberry Cloud Cake (Serves 10-12)
Adapted from Annabel Langbein
For the base:
150g plain sweet biscuits - I used graham crackers
½ cup *46.5g) desiccated coconut
1½ teaspoon ground cinnamon
100g unsalted butter, melted
For the filliing:
2 egg whites, at room temperature
1 cup (200g) sugar - I reduced this to 3/4 cup
250g (1 punnet) ripe strawberries, hulled and sliced
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) vanilla extract
For the berry syrup:
3 cups raspberries, fresh or thawed from frozen
½ cup caster sugar
2 tbsp water
For the base:
Line the base of a 26-28cm spring form cake tin (I used a 10-inch Springform pan) with baking paper or waxed paper. This makes it easy to lift the cake out later.
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.
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.
For 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 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.
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.
To serve, cut cake into wedges using a knife that has been warmed in hot water. Garnish with fresh raspberries on top and drizzle with Berry Syrup to serve.
For the berry syrup:
Put the berries in a pot and add the sugar and water. Bring to a simmer. Remove the pot from the heat and press the berries through a sieve or mouli to extract the juice and remove the pips. Berry Syrup will keep for up to 10 days covered in the fridge.
Note: I omitted the berry syrup.
Also: I use organic eggs bought from a source I trust. I also use them while they are very fresh. If you are worried about using raw eggs, you can always look for pasturised egg whites, or skip baking this cake altogether - I understand it is not for everyone!
"Raw Egg Whites Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffons containing raw beaten whites require refrigeration to maintain their character, and added safety factor. Such dishes might be considered low risk for healthy individuals." Source: here.