white chocolate, lemon and basil cake

Shai Edginton

Shai Edginton

15th September 2013

white chocolate, lemon and basil cake

recipe is for a thin layered sponge cake. makes 1 gastro tray sheet

Ingredients

  • 76g plain flour - 9.2%
  • 25g basil - 3%
  • 191g white chocolate (preferably ivoire) - 23.2%
  • 160g unsalted butter (pommade) - 19.4%
  • 95g pasturized egg yolks - 11.5%
  • 32g inverted sugar (tremoline) - 3.9%
  • 160g pasturized egg whites - 19.4%
  • 84g caster sugar - 10.2%
  • 2 lemons (zest only) - 0.2%

Method

blanch basil in boiling water for exactly 3 mins then refresh in ice water. blitz with the butter;
sift flour, set aside;
melt the chocolate and the basil butter together (butter may split if you was using a robot coupe but it will come together later);
add yolks, tremoline and zest;
whip the white and slowly add the sugar to soft peaks;
re sift the flour into the meringue and fold gently;
add the chocolate mix and fold everything together gently;
bake @165°c 9-12mins, fan 4, turn around half way through baking.