Strawberry Cloud Cake

Method

1. 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. 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. 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. 4

   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.

5. 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. 6

   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.

7. 7

   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.