- 125g plain flour, plus 1 tbsp to dust 300g caster sugar, divided
- 10 large egg whites
- 1⁄2 tsp salt
- 1 tbsp lemon juice
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1 tsp hazelnut or almond essence 250g mascarpone
- 225g white chocolate, broken into chunks
- 150g each fresh raspberries and blueberries
- Preheat oven to 180°C. Find a wine bottle that fits through central hole of a 25,5cm bundt cake tin. (Inverted tin will balance on this after cake is cooked.) Set aside. Sift flour and 100g sugar into a medium bowl. Set aside.
- In a large mixing bowl, beat egg whites with an electric whisk until frothy. Add salt, lemon juice and cream of tartar; beat again until soft peaks form. Add rest of sugar, 1 tbsp at a time, whisking back to stiff peaks after each addition. When mixture is stiff and glossy and no sugar can be felt when mixture is rubbed between finger and thumb, mix in vanilla extract and nut essence.
- Sprinkle over a third of the flour and sugar mixture. Gently fold through with a whisk or metal spoon. Repeat with remaining flour and mix until you have a thick, lump-free batter.
- Spoon mixture into an ungreased tin, smoothing the top. Bake in lower third of oven for 40 to 50 minutes until springy and a skewer comes out clean when inserted.
- Remove cake from oven. Invert bundt tin immediately, placing central hole over wine bottle, and balance gently. Cool cake in this way for 1 hour, then remove from bottle, run a knife around tin’s edges and transfer to a plate.
- In a bowl set over a pan of barely simmering water, melt mascarpone until runny. Add white chocolate, stirring until smooth. Remove from heat and leave to cool until thick but still runny. Drizzle over cake, piling fresh berries onto central section.
GET AHEAD Cake is best enjoyed fresh, but can be made a day ahead, stored in an airtight container and decorated before serving.
Each serVing About 2 140kJ, 24g fat (15g saturated), 68g carbohydrate (56g total sugars), 5g protein, 2g fibre.