- 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%
white chocolate, lemon and basil cake
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
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.
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