This home made cloud cake recipe is a slimming-friendly slice of heaven. It’s mild, fluffy and works brilliantly with our wholesome consuming plan – so you may take pleasure in a candy deal with and maintain your weight reduction on cloud 9.
Slimming World cloud cake recipe
serves 12
5 Syns per serving
prepared in 2 hours, plus 3 hours cooling and chilling
vegetarian
What you want:
150g ready-rolled shortcrust pastry
2 massive egg yolks, plus 7 massive egg whites
2 tsp vanilla extract
4½ stage tbsp sweetener granules
40g cornflour
50g skimmed milk powder
300g plain quark
50g icing sugar, plus ½ stage tsp to mud
150g recent cherries, to serve
What you do:
1. Preheat your oven to 200°C/fan 180°C/fuel 6.
2. Unroll the pastry sheet, then knead it and re-roll to make a skinny disc barely greater than the bottom of a 24cm springform tin. Match the bottom again into the tin and line it with non-stick baking paper. Press the pastry disc into the bottom and barely up the edges of the tin to make an excellent seal (it’ll shrink barely because it cooks). Line with a sheet of non-stick baking paper, add a skinny layer of baking beans (or you might use dried beans or lentils) and bake for 20 minutes.
3. Take out the paper and beans and bake for 5-7 minutes extra, or till crisp and golden. Take away from the oven and cut back the temperature to 180°C/fan 160°C/fuel 4.
4. When the tin has cooled, wrap a double-thickness sheet of extra-wide foil or cling movie tightly across the base and up the edges to make it watertight.
5. In a big bowl, whisk the egg yolks, vanilla extract and sweetener till thick and pale, then beat within the cornflour, milk powder and quark till clean. In one other massive bowl, whisk the egg whites into tender peaks, then regularly whisk within the icing sugar to make a tender meringue. Gently fold one-third of the meringue into the egg yolk combination to loosen it barely, then fold in the remaining.
6. Put the springform tin in a roasting tin, pour the cake combination into the springform tin and evenly stage the highest with a spatula. Pour sufficient heat water into the roasting tin to come back 2cm up the edges of the cake tin, then fastidiously switch it to the oven. Cut back the oven temperature to 120°C/fan 100°C/fuel ½ instantly and bake for 1 hour.
7. Flip off the oven and take away the cake tin from the water. Return the cake to the oven to chill for 1 hour, then chill it for not less than 3 hours.
8. Take away the cake from the tin, peel away all of the paper and switch to a serving plate. Lower into 12 equal slices and serve with the cherries and a dusting of icing sugar.
Extra Slimming World treats to strive:
Fancy an additional slice?
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