Berry Cloud Cake by Skye McAlpine

summer berry cloudcake-1403

An ode to the fruits of British summer. If you are catering for friends with dairy intolerance, you can also make this with whipped chilled coconut cream, which is every bit as good.

HANDS ON TIME
25 minutes

HANDS OFF TIME
1 hour baking
1 hour cooling

FOR 8–10
Flavourless oil, for the trays
6 egg whites
300g caster sugar, plus 2 tbsp
2 tsp cornflour
1 tsp white wine vinegar
850ml double cream
150g blackberries
300g raspberries
300g blueberries
30g flaked almonds
Thyme sprigs, redcurrants and flowers, for decoration (optional)

Heat the oven to 150 ̊C/fan 130 ̊C/Gas 2. Oil 3 baking trays and line with baking parchment. Draw a circle on each roughly 23cm in diameter (I trace around a cake tin).

In a clean mixing bowl, whisk the egg whites until they begin to peak, then add the sugar a spoonful at a time, whisking all the while.When all the sugar has been added and the mixture is glossy, gently fold in the cornflour and the vinegar. Spoon the meringue on to the baking trays, spreading it out to make 3 discs. Bake for 1 hour, then switch the oven off and leave the meringues in there to harden for another hour.You want the meringue to be crisp so that it can support the weight of the cream. You can make the meringue up to 3 days in advance and store it in an airtight container.

To make the filling, whip the cream with an electric whisk until peaks form, but take care not to over-whip it, or it will lose that silky quality.

Take the first meringue disc and spoon roughly one-third of the cream on top, then sprinkle with one-third of the berries, half the flaked almonds and 1 tbsp caster sugar. Top with the second layer of meringue and repeat. Top with the third meringue, spoon on the last one-third of the cream and decorate with berries, thyme sprigs and flowers (just make sure they’re not noxious), if you like.

SERVE WITH…
Everyone loves BUTTERY LEMON ROAST CHICKEN (see book for recipe), cooked so the skin is golden and crisp and the meat succulent, almost sweet. To go with it, THE SIMPLEST ROAST POTATOES (see book for recipe), A REALLY GOOD GREEN SALAD (see book for recipe) and plenty of good bread (I love WALNUT SODA BREAD, see book for recipe, but good bread from the bakery will do just as well). You literally can’t go wrong. Follow with this dreamy, creamy concoction and strong espresso or mint tea (just mint leaves in a pot of boiling water). If you’re cooking for a crowd, this works every bit as well: just scale up to two (or three) birds and perhaps make a second cake.

Cook more from this book
Spaghetti with creamy lemon sauce
Sicilian couscous salad

Buy the book

A Table for Friends by Skye McAlpine

A Table for Friends: The Art of Cooking for Two or Twenty
£26, Bloomsbury Publishing

Read the review
Coming soon

Published by

Andy Lynes

I'm a food and drink writer and author.

4 thoughts on “Berry Cloud Cake by Skye McAlpine”

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