Younger folk can try their hand at the decadent white chocolate blondies, while more confident cooks can bake the gorgeous orange and poppyseed chiffon. A pot of tea - or better still, a glass of bubbles - completes the tradition. - Sophia Young, MasterChef Magazine.
ORANGE & POPPYSEED CHIFFON CAKE
Serves 8-10
Preparation time: 35 minutes
Cooking time: 1 hour 15 minutes
Skills required: Intermediate
400ml orange juice
7 eggs, separated
1 1/2 cups caster sugar
1/2 cup extra virgin olive oil
1 orange, zested
1/4 cup poppyseeds
1/2 tsp cream of tartar
2 cups self-raising flour, sifted
1 3/4 cups thickened cream
350g jar lemon curd*, chilled
Candied orange zest* (optional), to serve
EQUIPMENT
Angel food cake pan
Adjust oven shelf to lowest position, place an oven tray on shelf, then preheat to 190C.
Place orange juice in a small saucepan, bring to the boil over medium-high heat, then cook for 10 minutes or until reduced by half. Cool.
Using an electric mixer, whisk egg yolks and 3/4 cup sugar for 3 minutes or until thick and pale.
Combine 3/4 cup orange juice, oil, zest and poppyseeds in a jug. Gradually add to egg yolk mixture and whisk until just combined. Transfer to a large bowl.
Using an electric mixer, whisk egg whites in a clean bowl until foamy, add cream of tartar, then whisk to soft peaks. Gradually add remaining sugar and whisk until stiff and glossy.
Add flour to egg yolk mixture and, using a wire whisk, whisk to just incorporate. Using a large metal spoon, gently fold meringue into batter, in 2 batches, until just combined.
Spoon batter into ungreased angel food cake pan, level with a spoon, then bake for 10 minutes. Reduce temperature to 170C and bake for a further 50 minutes (Loosely cover top with foil after 30 minutes to prevent over-browning).
Immediately invert cake pan and place central tube over an upturned funnel or full wine bottle (some pans have feet to keep pan elevated). Leave cake inverted to cool completely.
Turn cake pan right-way up, then run a flexible knife or spatula around inside of pan. Lift out cake, run knife between cake and pan base, then invert cake onto a chopping board. Using a serrated knife, cut in half horizontally.
With electric mixer, whisk cream and 2/3 cup lemon curd to stiff peaks. Place cake base on a platter, then spread with slightly more than half the lemon cream. Replace top, spread with remaining lemon cream.
Dollop over remaining lemon curd, then swirl into cream. Top with candied orange zest.