It has been nearly a year since I received my lovely Kitchen Aid! After giving hints to my husband, who has enjoyed my cooking for many years, I received my bright shiny red Kitchen Aid from him for Christmas in 2013. I was in tears when I received it!
Every good cook should have an electric mixer. When husband Andrew realised how passionate I was about having one, his research began! It was came down to Kenwood versus Kitchen Aid! According to the research and in depth analysis, the Kenwood was the answer! “My” research was based on gut feeling, and asking a few keen cooks! I guess I always had my eyes on a Kitchen Aid, I mean they look so good. I was ecstatic when Andrew made the right choice for me, and there was no looking back!
I first used my kitchen aid to make meringues, and they turned out wonderfully! With the Kitchen Aid, the cakes are lighter, cupcakes are moist, and bread making is made easier.
I made the following recipe from Annabel Langbein’s “The Free Range Cook” cookbook last year without the electric mixer. I wondered why the cake was only half the size of the photo in the book. Although the cake always tasted good, I was always looking to perfect it. It was a case of needing the correct equipment, and last Sunday when we had friends over for lunch the Kitchen Aid came to my rescue. After a failed attempt at another dessert, this cake was whipped up quickly! My Kitchen Aid is my friend when is comes to wonderful baking!
This cake is kept in the freezer, and you need to allow at least 4 hours for this cake to freeze. I would recommend making it the day before you need it.
FROZEN STRAWBERRY CLOUD CAKE
150g plain sweet biscuits
50g dessicated coconut
1 tsp ground cinnamon
100g butter, melted
2 egg whites
250 g sugar
250 g ripe strawberries, hulled and sliced
1 tbsp lemon juice
1 tsp vanilla extract
Berries to garnish
Line the base of a 26-28cm spring form cake tin with baking paper.
Using a food processor, crush the biscuits. Put the crushed biscuits into a bowl, then add the melted butter, cinnamon and coconut. Press the crumb mixture into the lined tin. Refrigerate while preparing the filling.
Place egg whites, sugar, strawberries, lemon juice and vanilla into a clean dry bowl of an electric mixer. Beat on a high speed for 6-8 minutes, or until sugar is dissolved and mixture is very thick and fluffy.
Spoon the mixture over the prepared base and smooth the surface. Cover with baking paper and freeze for at least 4 hours.
To serve, use a knife that has been warmed in hot water, and cut into wedges. Garnish the berries of your choice.
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