Strawberry Cloud Cake
Strawberry Cloud Cake is a light, airy dessert made with layers of fluffy sponge cake, whipped cream, and fresh strawberries. The cake's soft texture and sweet flavor make it a refreshing treat. Often topped with strawberry slices and sometimes a dusting of powdered sugar for added elegance.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Hand mixer or stand mixer
- Cake pan
- Knife
Ingredients
For the Cake:
- 150 g plain sweet biscuits
- 1 cup granulated sugar
- 6 large eggs separate yolks and whites
- 1 tsp vanilla extract
- 1/2 cup desiccated coconut
- ½ cup milk
- ½ cup vegetable oil
- 1 1/2 tsp cinnamon
- 100 g melted butter
For the Filling
- 2 cups fresh strawberries hulled and sliced
- 3 tbsp sugar adjust according to sweetness
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 egg whites at room temperature
- 1 tsp vanilla extract
Instructions
Prepare the Cake Base:
- Preheat your oven to 180°C (350°F). Crush the plain sweet biscuits into fine crumbs and place them in a mixing bowl.
Mix Wet Ingredients:
- In another bowl, whisk together the egg yolks, sugar, vanilla extract, milk, vegetable oil, cinnamon, and melted butter until smooth.
Combine Dry Ingredients:
- Add the desiccated coconut to the egg mixture and combine well.
Beat Egg Whites:
- In a separate bowl, whisk the egg whites until stiff peaks form.
Fold in Egg Whites:
- Gently fold the whipped egg whites into the biscuit mixture, making sure not to deflate the egg whites.
Bake the Cake:
- Pour the batter into a greased cake pan and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean. Let it cool completely.
Prepare the Strawberry Filling:
- In a separate bowl, mix the strawberries with sugar, lemon juice, and vanilla extract. Let it sit for 15 minutes.
Assemble the Cake:
- Once the cake is cooled, spread the strawberry mixture evenly over the cake. For a lighter texture, top with whipped egg whites if desired, or serve as-is.
Notes
❖ Use Fresh Strawberries: For the best flavor, always opt for fresh, ripe strawberries. They provide a naturally sweet and juicy filling that enhances the overall taste of the cake.
❖ Cake Texture Tip: Be gentle when folding the egg whites into the batter to maintain the fluffy texture. Overmixing can cause the cake to lose its airy consistency.
❖ Storage: While this cake is best enjoyed fresh, you can store leftovers in the fridge for up to 2 days. Be sure to cover it to keep the cake moist and the whipped cream fluffy.