Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings. 

Strawberries & cream cake 

Serves 6–8 

Instead of using a Bundt tin, grease and line two 15cm cake tins with baking paper. Divide the cake batter and bake for 25–30 minutes. 

Ingredients

For the strawberry compote 

300g strawberries, hulled and finely chopped
3 Tbsp (45ml) lemon juice
2 Tbsp (30ml) caster sugar  

For the vanilla bean cake 

2 + 3/4 cup (425g) cake flour
1 Tbsp (15ml) baking powder
1 tsp (5ml) salt
1 cup (250g) butter, softened
2 cups (400g) sugar
2 tsp (10ml) vanilla essence
3 large egg yolks
3 large eggs, separated
1½ cups (375ml) milk  

For the icing 

3/4 cup (180g) butter
3 cups (390g) icing sugar, sifted
1 tsp (5ml) vanilla essence
1 tub (230g) cream cheese, at room temperature
¼ cup (60ml) cream, whisked to stiff peaks
Fresh strawberries and flowers, for decorating 

Method

1. Place compote ingredients in a pot over medium heat.
2. Simmer for 15 minutes, stirring often, until thick and jammy. (Add more lemon juice or sugar to taste.) Set aside to cool.
3. Preheat oven to 180°C. Grease a 20cm Bundt tin well.
4. Sift together the flour, baking powder and salt.
5. Whisk butter and ¾ of the icing sugar in a stand mixer for 5 minutes, or until incorporated.
6. Add egg yolks one at a time, whisking well between additions, until batter is thick.
7. Combine vanilla essence and milk.
8. Alternate adding the flour and milk, half at a time, beating until just combined and no flour remains.
9. In a separate bowl, whisk egg whites to stiff peaks, then add remaining sugar in 1 Tbsp increments until glossy and thick.
10. Mix of the meringue into the cake batter until incorporated, then gently fold in the rest.
11. Fold through ¾ of the berry compote.
12. Pour batter into Bundt tin and swirl remaining compote through.
13. Bake for 30–35 minutes, or until a skewer inserted into the cake comes out clean. Cool for 20 minutes before turning out onto a wire rack.
14. Whisk butter, icing sugar and vanilla together until smooth, about 3 minutes.
15. Add cream cheese and whisk until smooth. Fold through cream.
16. Refrigerate for about 20 minutes, or until it has stiffened slightly.
17. Slather icing onto cake and decorate with fresh flowers and strawberries. Slice and serve.

Granadilla crêpes 

Makes 12–15 

These paper-light French pancakes can be served with whipped cream, chocolate mousse or ice cream too. 

Ingredients

2 Tbsp (30ml) melted butter
2 ½ cups (625ml) milk, warmed
4 large eggs, room temperature
2 tsp (10ml) vanilla essence
2 cups (300g) cake flour
Pinch of fine salt 

For serving 

250g crème fraîche or double thick cream
½ vanilla pod, seeded
2 lemons, zested
Granadilla pulp 

Method

1. Whisk together butter, milk, eggs and vanilla.
2. Combine flour and salt. Whisk in the wet mixture to create a smooth batter.
3. Place a large lightly oiled pan over medium-low heat.
4. Add ¼ cup of batt er and immediately swirl to coat the entire base of the pan. Fry each side for 1–2 minutes, or until lightly browned. Remove, keep warm and repeat with the remaining batter. 
5. Mix crème fraîche or cream with vanilla seeds and zest.
6. Serve pancakes with crème fraîche or cream mixture and granadilla pulp.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also: 4 fruity bakes to satisfy your sweet tooth 

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