Pink Cloud Cake

18 cm tin · 3 sponge layers. Recipe from the saved “Pink Cloud” PDF.

Ingredients

For the sponge

• Eggs — 3
• Sugar — 90 g
• Plain flour — 110 g
• Milk — 30 ml
• Butter — 25 g
• Baking powder — 1 tsp
• Vanilla and a pinch of salt

For the frosting

• Cream cheese — 400 g
• Whipping cream, 33–35% fat — 200 ml
• Icing sugar — 45 g
• Vanilla to taste

For the berry filling

• Strawberries — 250 g
• Raspberries (frozen are fine) — 100 g
• Sugar — 25 g
• Cornflour (cornstarch) — 12 g
• Lemon juice — 1 tbsp
• Cold water for the cornflour — 2 tbsp

To decorate

• Strawberries and raspberries
• Mint leaves — optional

Method

1. Bake the sponge

Beat the eggs and sugar for 6–8 minutes until pale and fluffy. Gently fold in the flour, baking powder and salt. Add the warm milk mixed with the melted butter and vanilla. Bake in an 18 cm tin at 170 °C for about 30–35 minutes, until a skewer comes out clean. Cool completely and cut into 3 layers.

2. Make the berry filling

Chop the strawberries and add the raspberries, sugar and lemon juice. Simmer for 3–4 minutes. Mix the cornflour with 2 tablespoons of cold water and stir into the berries. Bring to the boil and cook for about a minute until thickened. Cool completely.

3. Whip the frosting

Whip the cold cream until it forms soft peaks that hold their shape. In a separate bowl, mix the cream cheese, icing sugar and vanilla. Gently combine the two mixtures until smooth.

4. Assemble the cake

Spread frosting over the first sponge layer and pipe or spread a raised border of frosting around the edge. Fill the centre with half the berry filling. Repeat with the second layer. Top with the third layer. Use the remaining frosting to cover the top and sides.

5. Decorate and chill

Arrange strawberries and raspberries in a crescent on top and add a few mint leaves. Refrigerate for at least 4 hours, preferably overnight.

A little tip

Add a little finely grated lemon zest to the berry filling. The tart berries balance the sweetness of the sponge and frosting.