Strawberry Cloud Cake

Recipe by Annabel Langbein


  • 150g plain biscuits
  • 1/2 cup desiccated coconut
  • 1 1/2 tsp ground cinnamon
  • 100g butter, melted
  • 2 egg whites at room temp
  • 1 cup sugar
  • 250g ripe strawberries
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • to serve, fresh raspberries and berry syrup


  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.
  3. 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 (doesn’t need to be too thick just enough to cover the base of the tin). Refrigerate.
  4. For the filling, beat the egg whites, sugar, sliced strawberries, lemon juice and vanilla in a clean, dry bowl of an electric mixer. Beat on high for about 6-8 minutes until the mixture is very thick and fluffy and the sugar has dissolved.
  5. To test if it is ready, rub a bit of mixture between your fingers. You shouldn’t feel any gritty sugar, and if you do, beat for a little longer.
  6. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours.
  7. The cake will keep in an airtight container in the freezer for up to a month.
  8. To serve, cut 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.

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