AT A GLANCE
|01||For tawny jelly, bring tawny, sugar, vanilla and 400ml water to the boil in a saucepan over medium heat, stirring to dissolve sugar. Squeeze excess liquid from gelatine, add to pan, stir to dissolve, then transfer to a 20cm x 30cm deep tray. Refrigerate until set (4 hours-overnight).|
|02||Meanwhile, for sponge cake, preheat oven to 180C. Whisk yolks and 150gm sugar in an electric mixer until pale and creamy (6-8 minutes), add vanilla extract and whisk to combine. Meanwhile, whisk eggwhites until soft peaks form (1-2 minutes), then gradually add remaining sugar, whisking until stiff peaks form (1 minute). Fold eggwhites into yolk mixture one-third at a time, alternating with sieved flour, then fold in melted butter and gently spoon into a 19cm-square buttered and floured cake tin, tilting tin to smooth surface. Bake until cake springs back when lightly pressed (25-35 minutes). Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.|
|03||For Champagne sabayon, whisk Champagne, yolks and sugar in a heatproof bowl placed over a saucepan of simmering water until mixture holds a thick ribbon (3-5 minutes). Remove from heat, whisk continuously over ice until cold, then fold through whipped cream.|
|04||Brush sponge cake with apera, cut into 4cm squares and transfer half to a 4-litre glass bowl. Scatter over half the orange segments and half of any juice that has seeped from segments. Stir jelly to create a textured effect and spoon half on top of trifle. Spoon sabayon over jelly, top with remaining sponge, orange segments and jelly, refrigerate until required, then serve.|
Note Sherry-style fortified wine made in Australia is now known as apera. Similarly, Port-style fortified wine made in Australia is now known as tawny.