Let’s get started!

Preheat oven to 350F. Grease a 10×15″ pan and line with parchment paper. Set aside.

In a large bowl beat together the egg yolks, vanilla paste, milk tea and sugar on high speed until thick 8-10 minutes. Then pour in the vegetable oil and whisk that in. Sift in the cake flour, baking powder, salt, and give it another good whisk until smooth.

In a separate bowl, beat the egg whites with cream of tartar on low speed until foamy. Gradually add the sugar, a tablespoon at a time, until you reach stiff peaks.

Add the egg white mixture to the egg yolk mixture and gently fold until well blended. The batter should be light and airy.

Pour the batter into your prepared pan. Gently tap on your counter a few times to release air bubbles. Bake for 15 minutes or until the cake springs back when gently pressed or a toothpick inserted in the center comes out clean.

While that’s baking: To a large pot, add the pureed cantaloupe, sugar (to taste, really), cornstarch, and salt. Whisk until smooth and then cook over low heat until it thickens just slightly— overcooking it will result in a bitter taste so be careful! Set aside to cool.

Make the frosting by beating the heavy cream and vanilla until stiff. Set aside. In a separate bowl, add cream cheese and sugar. Beat until combined. Fold in whipped cream.

Follow with another layer of cake, brush with the milk tea. Add the cantaloupe custard. Add the final layer of cake, brush with the milk tea, and finish off with the frosting.

Refrigerate for 3 hours, cut yourself a slice and enjoy!

Check out the video on how to make it:

 

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A post shared by Asma Faizal (@sincerelyasma)

Cantaloupe Layered Cake

Fresh, fruity, and downright dreamy—this cantaloupe cake brings together the sweetness of cantaloupe custard, the tang of cream cheese frosting, and the lightness of chiffon cake. It’s a slice of summer in every bite!

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Ingredients

  

Chiffon Cake

• 6 large egg yolks room temp
• 1 tsp vanilla
• 3 tbsp milk tea
• ½ cup sugar
• ⅓ cup vegetable oil
• 1 cup cake flour
• 1 tsp baking powder
• ¼ tsp salt
• 6 large egg whites room temp
• ½ tsp cream of tartar
• ⅓ cup sugar

Cantaloupe curd:

• 2 cups pureed cantaloupe
• ¼ cup brown sugar
• 3 tbsp cornstarch
• pinch of salt

Cream Cheese Frosting:

• 8 oz cream cheese
• ¼ cup sugar
• ⅔ cup heavy cream
• 1 tsp vanilla

Instructions

 

For the cake:

• Preheat oven to 350F. Grease a 10x15" pan and line with parchment paper. Set aside.
• In a large bowl beat together the egg yolks, vanilla paste, milk tea and sugar on high speed until thick 8-10 minutes. Then pour in the vegetable oil and whisk that in. Sift in the cake flour, baking powder, salt, and give it another good whisk until smooth.
• In a separate bowl, beat the egg whites with cream of tartar on low speed until foamy. Gradually add the sugar, a tablespoon at a time, until you reach stiff peaks.
• Add the egg white mixture to the egg yolk mixture and gently fold until well blended. The batter should be light and airy.
• Pour the batter into your prepared pan. Gently tap on your counter a few times to release air bubbles.
• Bake for 15 minutes or until the cake springs back when gently pressed or a toothpick inserted in the center comes out clean.

Custard:

• To a large pot, add the pureed cantaloupe, sugar (to taste, really), cornstarch, and salt. Whisk until smooth and then cook over low heat until it thickens just slightly— overcooking it will result in a bitter taste so be careful! Set aside to cool.

Frosting:

• Whip the heavy cream and vanilla until stiff. Set aside. In a separate bowl, add cream cheese and sugar. Beat until combined. Fold in whipped cream.

Assemble:

• Cut the cake into 3 equal pieces. Brush the first sheet with some milk tea. Add a layer of frosting. Follow with another layer of cake, brush with the milk tea. Add the cantaloupe custard. Add the final layer of cake, brush with the milk tea, and finish off with the frosting. Refrigerate for 3 hours, cut yourself a slice and enjoy!