Citrus Charlotte

Name: Citrus Charlotte
Ingredients: Citrus Sponge; 1 1/3 cups (161 g) all purpose flour; 1/4 teaspoon (1 g) fine sea salt; 7 large (189 g) egg yolks; zest of 1 orange; 3/4 teaspoon vanilla extract; 3/4 cup (149 g) granulated sugar, divided; 7 large (208 g) egg whites; Finishing; 1 recipe Orange Mousse (https://food52.com/recipes...), prepared just before you're ready to build the cake; citrus segments, for decorating (I used a mixture of navel, cara cara, and blood oranges)

11 ingredients

1 steps

Ingredients

Citrus Sponge
1 1/3 cups (161 g) all purpose flour
1/4 teaspoon (1 g) fine sea salt
7 large (189 g) egg yolks
zest of 1 orange
3/4 teaspoon vanilla extract
3/4 cup (149 g) granulated sugar, divided
7 large (208 g) egg whites
Finishing
1 recipe Orange Mousse (https://food52.com/recipes...), prepared just before you're ready to build the cake
citrus segments, for decorating (I used a mixture of navel, cara cara, and blood oranges)

Directions

1

["Preheat the oven to 350\u00b0F. Draw two 6 inch circles onto a piece of parchment paper using a thick pen or marker. Turn the paper over onto a baking sheet, so you can still see the marks but the ink won't touch the food. On two more pieces of parchment, draw lines spaced 4 inches apart across the short side of the parchment paper (see pictures inside the article for a visual cue). Turn the papers over onto their own baking sheets.", "Make the sponge batter: sift the flour and salt onto a piece of parchment paper. In the bowl of an electric mixer fitted with the whip attachment, whip the egg yolks, orange zest, vanilla extract and HALF of the sugar on medium high speed until the mixture is pale and thick, 2-3 minutes. Transfer to a large bowl and set aside. Wash and dry the mixer bowl and whip attachment.", "In the bowl of the mixer fitted with the clean whip attachment, whip the egg whites and remaining sugar on medium high speed until they reach medium peaks, 3-4 minutes. Do not overwhip - the whites should be shiny and smooth, not clumpy or stiff.", "Gently fold the flour mixture into the egg yolk mixture with a silicone spatula. Mix just until combined - do not overmix.", "Add 1/4 of the whites to the yolk mixture and mix to combine. You can mix slightly more vigorously at this point to \"temper\"" the batter with the egg whites (this makes it easier to combine the remaining whites and helps maintain better volume).""