Charlotte Biscuit Base
This recipe used to make our Bavarian Cream Charlottes yields three bases of different sizes: 5 inches, 9 inches, and 11 inches.
- Yield: Makes 3
Source: Martha Stewart Weddings, Summer 2012
- 5 large eggs, yolks and whites separated
- 1 cup powdered sugar, sifted
- 1/4 teaspoon cream of tartar
- 1 cup cake flour, sifted
Preheat oven to 375 degrees. Draw a 5-inch, 9-inch, and 11-inch circle on parchment. Line a baking sheet with parchment paper. In the bowl of a mixer fitted with the whisk attachment, whisk egg yolks on high speed with 1/2 cup sugar until thick and pale, about 7 minutes; set aside. In a clean bowl, whisk egg whites on medium speed until foamy; slowly add remaining sugar and cream of tartar. Whisk on high speed until stiff peaks form, 10 minutes.
Transfer egg whites to a large bowl. Gently fold in the yolk mixture, and then fold in cake flour in 2 additions. Using an offset spatula, spread the batter inside each circle.
Bake 10 minutes or until lightly golden. Allow to cool completely on a wire rack.