Melon Chiffon Cake With Sparkling Fruit

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READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Allow egg whites and yolks to stand at room temperature for 30 minutes. In 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.
  • In a large bowl, combine the remaining sparkling wine and the 8 cups cantaloupe. Toss gently to coat. Cover and chill until ready to serve.
  • Preheat oven to 325 degrees F. In a large bowl, combine cake flour, granulated sugar, baking powder, salt, and allspice. Make a well in the center of the flour mixture.
  • Add egg yolks, pureed cantaloupe mixture, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is very smooth. Wash beaters thoroughly with soap and warm water; dry beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour egg yolk mixture in a thin stream over beaten egg whites, folding gently as you pour. Pour into prepared pan; spread evenly.
  • Bake for 45 to 50 minutes or until top is golden brown and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake. Place cake on a serving plate. If desired, sprinkle with powdered sugar and garnish with fresh sage. Serve cake with chilled cantaloupe mixture and, if desired, dessert topping.
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