This homemade cloud cake recipe is a slimming-friendly slice of heaven. It’s light, fluffy and works brilliantly with our healthy eating plan – so you can enjoy a sweet treat and keep your weight loss on cloud nine.
Slimming World cloud cake recipe
serves 12
5 Syns per serving
ready in 2 hours, plus 3 hours cooling and chilling
vegetarian
What you need:
150g ready-rolled shortcrust pastry
2 large egg yolks, plus 7 large egg whites
2 tsp vanilla extract
4½ level tbsp sweetener granules
40g cornflour
50g skimmed milk powder
300g plain quark
50g icing sugar, plus ½ level tsp to dust
150g fresh cherries, to serve
What you do:
1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Unroll the pastry sheet, then knead it and re-roll to make a thin disc slightly bigger than the base of a 24cm springform tin. Fit the base back into the tin and line it with non-stick baking paper. Press the pastry disc into the base and slightly up the sides of the tin to make a good seal (it’ll shrink slightly as it cooks). Line with a sheet of non-stick baking paper, add a thin layer of baking beans (or you could use dried beans or lentils) and bake for 20 minutes.
3. Take out the paper and beans and bake for 5-7 minutes more, or until crisp and golden. Remove from the oven and reduce the temperature to 180°C/fan 160°C/gas 4.
4. When the tin has cooled, wrap a double-thickness sheet of extra-wide foil or cling film tightly around the base and up the sides to make it watertight.
5. In a large bowl, whisk the egg yolks, vanilla extract and sweetener until thick and pale, then beat in the cornflour, milk powder and quark until smooth. In another large bowl, whisk the egg whites into soft peaks, then gradually whisk in the icing sugar to make a soft meringue. Gently fold one-third of the meringue into the egg yolk mixture to loosen it slightly, then fold in the rest.
6. Put the springform tin in a roasting tin, pour the cake mixture into the springform tin and lightly level the top with a spatula. Pour enough warm water into the roasting tin to come 2cm up the sides of the cake tin, then carefully transfer it to the oven. Reduce the oven temperature to 120°C/fan 100°C/gas ½ immediately and bake for 1 hour.
7. Turn off the oven and remove the cake tin from the water. Return the cake to the oven to cool for 1 hour, then chill it for at least 3 hours.
8. Remove the cake from the tin, peel away all the paper and transfer to a serving plate. Cut into 12 equal slices and serve with the cherries and a dusting of icing sugar.
More Slimming World treats to try:
Fancy an extra slice?
Have you been bitten by the baking bug? When you join Slimming World, you’ll get access to more than 2,000 recipes on our app and website, including a generous sprinkling of Slimming World sponges, loaf cakes, cupcakes, cheesecakes, biscuits, puddings, tarts, pies and more.