Ingredients
6 large eggs, separated
250g caster sugar
150g flour
1tsp baking powder
150g almonds, powdered
Grated zest of 2 oranges
100g granulated sugar
225ml sweet white wine
Juice of 3 large oranges
225g white chocolate, chopped
550ml whipping or thick cream
350g strawberries, thinly sliced

Method:
1. Grease deep 23cm (9-inch) round cake tin. Line base with wax paper. Preheat oven to 180‹C (350‹F).
2. Put egg whites in clean bowl and whisk till soft peaks form. Gradually beat in 50g caster sugar. Whisk till mixture forms stiff, glossy peaks.
3. Put yolks and rest of caster sugar in another bowl. Whisk till soft and mousse-y. Carefully stir in flour.
4. Using clean metal spoon, fold in a third of egg-white mix into batter. Fold in remaining egg white, ground almonds and orange zest. Take care not to knock too much volume out of whites, but get smooth batter.
5. Spoon into tin and bake 35 minutes, or until skewer through centre comes out clean. Cool in tin 10 minutes, then turn out onto wire rack.
6. Gently heat granulated sugar, wine and orange juice in small pan, stirring until sugar dissolves. Bring to boil and bubble for 5 minutes, or until syrupy. Cool and set aside.
7. To make ganache, put chocolate in heatproof bowl with half the cream. Set over pan of simmering water so that bowl doesnft touch water. Leave until chocolate melts, then stir. (Donft stir until it has completely melted.) Cool in large basin of ice till it begins to thicken, then beat with wooden spoon till cold and thick. Put rest of cream into another bowl and whip lightly. Beat large spoon of cream into chocolate to loosen, then fold in rest of cream. Cover and chill for 2 hours.
8. Halve cake horizontally; pierce all over with slender skewer; place cut sides up on tray or baking sheet. Spoon over syrup and let soak.
9. Spread a quarter of ganache over base half of cake. Scatter 225g strawberries. Cover with top half and press down lightly. Using palette knife, smooth remaining ganache over top and sides. Cover loosely and chill upto 4 hours. Decorate with remaining strawberries and serve.

>> Each serving: 424.6 Calories; 8.4g protein; 35.7g carbohydrate; 27.5g fat (13.2g saturated); 3.1g fibre; 145.2mg cholesterol; 61.4mg sodium.