Charlotte Cake

Cake Base

Makes a 6" cake
Ingredients	Amounts
Egg	2 Medium size
Sugar	30g
Cake flour	50g
Butter	2 Tbsp

1. Sift the cake flour 2~3 times.
   Place the grease paper within the cake mould.
   
   
2. Preheat oven to 175 degree Celsius.
   
   
3. Combine eggs and sugar in a bowl. Place the bowl over a pool of hot water.
   Mix the eggs and sugar using an Electrical mixer on turbo speed for about 10 mins.
   
   
4. Switch it to a lower speed and continue mixing the combination. When the mixture reflects a shiny and pale look with lesser big bubbles, it is ready.
   
   
5. Blend in the sifted flour slowly (approx 2~3 times). Blend well.
   
   
6. Take a little portion of (5) and mixed it with butter. Blend the remaining batter into the mixture.
   
   
7. Pour the batter into the cake mould and bake for 20-25 mins (Heat varies from different oven.)
   
   
8. Once ready, allow the cake to cool before applying whipped cream.

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Lady's Fingers

Makes 20 ~ 25 fingers
Ingredients	Amounts
Egg Whites	167g
Sugar	125g
Cake flour	125g
Egg Yolks	100g

Charlotte Fingers is commonly known as Lady's Fingers. Not the vegetable! ^_~

*Using a small egg as a gauge, 167g of egg whites is equivalent to 4 small egg whites and 100g of egg yolks is equivalent to 3 small egg yolks*

1. Preheat oven to 250 degrees Celsius.
   
   
2. In a bowl, gently beat up the egg white. Add in 2/3 of the sugar bit by bit and continue to mix the egg white mixture till it becomes fluffy.
   
   
3. Combine egg yolks and the remaining sugar in another bowl. Add in 1/3 of (2) and blend well. Pour the remaining batter into the mixture and blend gently.
   
   
4. Sift the cake flour 3 times before adding them into (3). Blend well and stir thoroughly.
   
   
5. Arrange the greaseproof paper into the baking tray. Fill the batter into a pastry bag (You may DIY if you want, else you can get a re-usable kind from Phoon Huat) and squeeze the batter into long shape like of a finger.
   
   
6. Bake for approx. 7-10 mins. Once ready, allow cooling before using it on the cake.

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Cake's Decoration

Ingredients	Amounts
Fresh Whipping Cream	100ml
Sugar	50g
Strawberries	20-25 Medium size
Cranberry sauce	1 Can

1. Combine Whipping cream and sugar and beat it up with an Electrical mixer on turbo speed. Once the mixture is fluffy enough, you may stop the mixing process.
   
   
2. Cut the cake into half and spread some of the cream mixture onto one of the cake. Fill the cream layer with the cranberry sauce. You may wish to combine the cranberry sauce with the cream.
   
   
3. Cover the cake up and cream the whole cake.
   Arrange the fingers at the sides of the cake.
   
   
4. Decorate the cake by arranging strawberries in the center of the cake. You may sift some icing sugar on top of the strawberries for even nicer look. Chill the cake for about 10 mins and it ready to be serve.