Strawberry and Whipped Cream Charlotte Cake

If you are looking for a simple and fairly quick cake to make, but that still makes a nice impression on your table, you have come to the right place! A vanilla cake made with meringue (this is the cloud cake from my book Loaf Tin Bakes: Easy Cakes for Every Occasion, perfect for using up leftover egg whites!) topped with a bit of vanilla whipped cream and some strawberries, but depending on the season you can use raspberries, peaches, apricots, pears… and flavor the cake as you like (citrus zest, coffee extract, orange blossom or bitter almond extract, tonka bean…), in short, adjust the cake to your tastes to enjoy it!
You can halve the quantities of the cake to have a smaller cake; it will simply be less thick and perfect for 6/8 people.

Ingredients :
I used Norohy vanilla extract & vanilla pods from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate).

Equipment :
I used the Charlotte mold from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off your first order / commercial collaboration.
I used my Kenwood Cooking Chef to prepare the cake as well as the whipped cream: code FLAVIE = 3 accessories of your choice offered with the purchase of a cooking chef / commercial collaboration.

Preparation time: 40 minutes + 45 minutes of baking + cooling
For a cake with a diameter of 20cm / about 12 people :

 
 
 Shopping list :
 150g of butter
 1 vanilla pod
 8 egg whites
 300g of brown sugar
 330g of flour
 50g of whole liquid cream
 5g of icing sugar
 A bit of vanilla extract or vanilla powder
 120g of strawberries
 
 The vanilla cloud cake :

 150g of butter
 1 vanilla pod
 8 egg whites (about 260g)
 300g of brown sugar
 330g of flour
 Optional: a bit of butter and brown sugar for the mold
 
 Melt the butter with the seeds from the vanilla pod and then let it cool.
 
 
 
 Meanwhile, whip the egg whites into meringue with the brown sugar. Whisk at low speed for a few minutes, then gradually increase the speed until you obtain a smooth, shiny, and firm meringue.
 
 
 
 Gently fold in the sifted flour using a spatula.
 
 
 
 
 Then, take a large spoonful of this mixture and add it to the melted butter until you have a homogeneous batter.
 
 
 
 
 Fold everything into the meringue and mix gently.
 
 
 
 To have a nice crispy crust, I brushed a bit of melted butter and sprinkled brown sugar on the mold, but this is totally optional. Then, pour the batter into the mold and bake in a preheated oven at 180°C for about 45 minutes.
 
 
 
 Let cool and then unmold onto a rack.
 
 The vanilla whipped cream :

 50g of whole liquid cream
 5g of icing sugar
 A bit of vanilla extract or vanilla powder
 
 Mix the three ingredients and then whip them to obtain vanilla whipped cream.
 
 
 
 The strawberries :

 120g of strawberries
 
 Cut a few strawberries into slices and arrange them on the cake.
 
 
 
 Add the whipped cream and then a few more pieces of strawberries before enjoying!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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