Strawberry Cloud Cake

This was an Annabel Langbein recipe from one of her early books. The best thing about it, is that it can be made well in advance and kept in the freezer right up until when you need it. I've made it a few times over the Christmas and New Year holidays.

150g plain sweet biscuits (digestives work well)

1/2 cup dessicated coconut

1 1/2 tsp ground cinnamon

100g butter, melted

2 egg whites at room temperature

1 cup sugar

250g ripe strawberries, hulled and sliced

1 tbsp lemon juice

1 tsp vanilla extract

Garnish with fresh strawberries and berry syrup.

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Line the base of a 26-28cm spring form cake tin with baking paper.

Make the base by zuzzing up the biscuits in a food processor, adding the cinnamon and coconut and mixing brieftly. Finally add the melted butter and mix until all the crumbs are coated. Press firmly into the base of the prepared tin. Pop in the fridge while you do the rest.

Place the 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 mixutre 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 the cake into wedges using a knife that has been warmed in hot water.