The Great Australian Bake Off

This intricate dessert made with rainforest honey, lemonade fruit zest and glazed with apricot is so delicious, you need to make one for yourself. 


  • Non stick rice bran (or canola) oil spray

  • Batter

  • 250g cream cheese

  • 60g cake flour

  • 20g cornflour

  • 6 egg yolks

  • 70g caster sugar

  • 100ml full fat organic milk

  • 20g Tasmanian rainforest honey

  • 60g unsalted butter

  • 1 tsp lemonade fruit zest

  • 1 tbs juice of lemonade fruit (hybrid of a citrus and lemon fruit)

  • ¼ tsp salt

  • Egg Whites

  • 6 egg whites

  • ¼ tsp cream of tartar

  • 70g caster sugar

  • Glaze

  • 2 tbs apricot jam

  • 1 tbs water

  • Equipment

  • 8” round push pan cake tin

  • 14” round cake tin


  • 1.

    Place cream cheese in large mixing bowl and place over warm water bath to warm up.

  • 2.

    Preheat oven to 180 C.

  • 3.

    Spray an 8” x 3” round cake push pan with non-stick oil.

  • 4.

    Line bottom of pan with baking paper and spray non stick oil on it too.

  • Batter:

  • 1.

    Sift cake flour and corn flour together.

  • 2.

    Still leaving bowl on the warm bath, using a hand mixer, whisk cream cheese until smooth.

  • 3.

    Add egg yolks to cream cheese and whisk until light and smooth.

  • 4.

    Add 70g castor sugar, whisking to incorporate.

  • 5.

    In a separate bowl, warm the milk, honey and butter in a microwave  and whisk into batter.

  • 6.

    Add lemonade zest, lemonade juice, salt and whisk.

  • 7.

    Remove the mixing bowl from the water bath and sift half of the flour into the batter. Fold in flour.

  • 8.

    Repeat with the remaining flour.

  • Egg Whites:

  • 1.

    Whisk egg whites until foamy.

  • 2.

    Add cream of tartar and whisk until egg white is glossy with tiny bubbles.

  • 3.

    Add sugar gradually and whisk until soft peaks are formed.

  • Combine:

  • 1.

    Fold whisked egg whites into batter one third at a time.

  • 2.

    Make sure egg whites and batter are well combined.

  • 3.

    Slowly pour into oiled cake tin. Sharply tap the cake tin on bench twice.

  • 4.

    Place insulated cake tin into a water bath lined with a kitchen towel.

  • 5.

    Bake on lowest rack of the preheated oven for 18 mins.

  • 6.

    Lower temperature to 160o C and bake for 12 mins.

  • 7.

    Turn off oven and let cake cool in oven for 20 mins.

  • 8.

    Open oven door and continue cooling for 10 mins.

  • Presentation:

  • 1.

    Heat apricot jam in microwave and mix until jam is completely diluted. Sift if there are bits of fruit in it.

  • 2.

    Un-mould cake & remove paper.

  • 3.

    Quickly brush the jam glaze on the top of the cake and leave it to cool completely.


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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