Effortless Strawberry Cloud Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
15 g plain gelatin powder
02 -
313 g applesauce, no sugar added
03 -
77 g fresh strawberries, chopped into small chunks
# Instructions:
01 -
Keep it cold until you're about to eat. Slice it up with a big, sharp knife. Add whipped cream or your favorite frosting if you want. Store whatever's left in the fridge.
02 -
Scoop the whipped batter into your lined pan and level it out with a spatula. Chill in the fridge for at least one hour so it can get firm.
03 -
Drop the cooled blend into your mixer bowl with the whisk attachment. Whip it all the way up at top speed, about 15 minutes. You want it to get super fluffy and hold soft peaks.
04 -
Put the bowl over a pot with a bit of hot—but not boiling—water underneath. Don’t let the bowl touch the water. Gently stir until everything's smooth, liquid, and the gelatin’s all vanished. Remove from the heat and cool at room temp for 10 minutes.
05 -
Pour your blended fruit into a large heatproof bowl. Sprinkle the gelatin all across the top. Mix well so it thickens evenly.
06 -
Toss the applesauce and fresh strawberries into your blender. Blend until you get a perfectly smooth, even color.
07 -
Line an 8 or 9 cm square pan with parchment, making sure some sticks out the edges so you can lift everything out later.
# Notes:
01 -
Go for fresh strawberries—frozen ones bring too much water and mess up the fluff.
02 -
Stick with applesauce that's not sweetened. Sugar will keep it from puffing up right.
03 -
It's best if you make it the night before. That way it’s set and at its lightest.
04 -
Super airy and light when done—it won’t have the feel of most cakes you know.