Charlotte Cake Recipe
lychee & watermelon, basil oil, crispy meringue, white chocolate crumb
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Ingredients
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Cake Base
Basil Oil
Crispy Meringue
White Chocolate Crumb
Method
Cake Base
- 1
Prepare the Cake Batter
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- 2
Bake the Cake
Pour the batter into a greased and lined round cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before removing from the pan.
Basil Oil
- 3
Make the Basil Oil
In a small saucepan, gently heat the olive oil over low heat. Add the fresh basil leaves and let them infuse for about 10 minutes. Remove from heat and strain the oil into a clean jar, discarding the basil leaves.
Crispy Meringue
- 4
Prepare the Meringue
Preheat your oven to 100°C (212°F). In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whisk until stiff peaks form. Gently fold in the cornstarch.
- 5
Bake the Meringue
Spoon the meringue mixture onto a baking sheet lined with parchment paper in small circles. Bake for 2-2.5 hours until dry and crisp. Allow to cool completely.
White Chocolate Crumb
- 6
- 7
Bake the Crumb
Spread the mixture onto a baking sheet and bake for 10-12 minutes until golden. Allow to cool, then break into small pieces.
