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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.