- 6 egg whites
- 4 egg yolks
- 3/4 cup cubed cantaloupe
- 3/4 cup sparkling white wine or sparkling white grape juice
- 8cups cantaloupe, honeydew, and/or watermelon balls
- 1 2/3 cups cake flour
- 2/3 cup granulated sugar*
- 2teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/3 cup canola oil
- 1/4 teaspoon cream of tartar
- Powdered sugar (optional)
- Fresh sage leaves (optional)
- 18 - ounce containerfrozen light whipped dessert topping, thawed (optional)
MethodIn a blender, combine the 3/4 cup cantaloupe and 2 tablespoons of the sparkling wine. Cover and blend until smooth. Set aside. Grease and lightly flour a 10-inch fluted tube pan; set aside.
Recipe Tip*Sugar Substitutes: We do not recommend sugar substitutes for this recipe.
- 125ml sunflower oil, plus extra for greasing
- 7 large eggs, separated
- 2 tsp vanilla bean paste
- 375g golden caster sugar
- 50g cocoa powder
- 300g plain flour
- 1 tsp bicarbonate of soda
- 250g light soft brown sugar
- 150ml double cream
- 140g butter, softened
- ½ tsp salt
- 250ml double cream
- 250g dark chocolate, finely chopped or grated
- sea salt crystals, to decorate
- Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
- Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
- Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
- Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
- To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.
- 175g unsalted butter, softened, plus extra for greasing
- 300g golden caster sugar
- 3 large eggs, beaten
- 75g self-raising flour
- 200g plain flour
- 1 tsp bicarbonate of soda
- 75g cocoa
- 200ml soured cream, at room temperature
- 50g full-fat cream cheese, at room temperature
- 250g unsalted butter, softened
- 500g icing sugar
- 150g full-fat cream cheese
- 3 very ripe passion fruits
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm springform cake tin with baking parchment. Beat the butter and caster sugar together until pale, light and fluffy – this is easiest using a freestanding machine or an electric hand-held mixer. Gradually add the egg, a little at a time, beating well between each addition.
- Sift both flours, the bicarbonate of soda and the cocoa into a bowl. Add half the sifted dry ingredients to the egg mixture and fold in using a large metal spoon. In another bowl, mix the soured cream and cream cheese together until smooth. Add half to the cake batter and fold in. Repeat this process with the remaining flour and soured cream, and mix until smooth. Pour into the cake tin. Bake on the middle shelf for 1 hr or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 mins before turning out onto a wire rack and removing the baking parchment.
- Meanwhile, make the icing. Using an electric mixer, beat the butter until pale and softly whipped. Add the icing sugar and whisk until smooth, then add the cream cheese and whisk again. Sieve the juice from the passion fruits, reserving the pulp and seeds. Add the juice to the icing.
- To assemble, split the cake into 3 even layers and place the bottom layer on a cake stand or plate. Spread one-third of the icing over the bottom layer, swirling out to the edges. Repeat with the remaining 2 layers of cake and icing, finishing with a layer of icing. Top with the passion fruit pulp and seeds. Serve straight away. Will keep for 3 days, chilled – but bring back to room temperature before serving.
- 1 1/2 cups Egg whites (10 to 12 large)
- 1teaspoon cream of tartar
- 1 1/3 cups extra-fine granulated sugar
- 1tablespoon finely shredded orange peel
- 1cup sifted cake flour
- 1 1/3 cups water
- 26 - 7 - ounce packageDried Apricots, halved
- 1cup dried cranberries
- 2/3 cup orange juice
- 1/3 cup granulated sugar
- 2inches stick cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- In an extra-large bowl allow egg whites to stand at room temperature for 30 minutes. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1-1/3 cups extra-fine sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sprinkle orange peel over beaten egg whites. Sift about one-fourth of the flour over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
- Bake on the lowest rack in a 350 degreesoven about 40 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
- Meanwhile, for compote, in a medium saucepan combine water, apricots, cranberries, orange juice, the 1/3 cup sugar, the cinnamon, vanilla, and almond extract. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Discard cinnamon. Transfer the compote to a serving bowl. Serve warm or cool over cake slices.