For the Simple Syrup, combine the following:
– 1 cup warm water
– 1 Tbsp fresh lemon juice
– 1 Tbsp sugar
Topping/Cake Decor for Charlotte Cake:
– 1 cup fresh raspberries and mint leaves for garnish
How To Make Charlotte Cake:
If you’ve never made a European Sponge Cake before, I recommend watching the video before you begin.
Start by making the raspberry syrup:
1. In a medium saucepan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook, stirring occasionally, until the mixture reaches a jam-like consistency. Remove from heat and strain the mixture through a sieve, pressing with a spoon to extract as much raspberry juice as possible (aim for 2/3 cup of syrup).
Stir 2 Tbsp of lemon juice and 1 Tbsp of gelatin into the raspberry syrup. Pour the syrup back into the saucepan and heat it over medium heat, whisking until the gelatin dissolves. Do not let it boil. Remove from heat and let it cool to room temperature.
Creating the Sponge Cake:
1. Begin by lining a 9″ springform pan with parchment paper and preheat your oven to 350°F. In the bowl of your mixer equipped with the whisk attachment, beat 4 eggs on high speed for 1 minute. Gradually add 2/3 cup of sugar and continue beating on high for 7 minutes until the mixture becomes thick and increases in volume by 3 to 4 times.
Tip: European sponge cakes heavily rely on the volume of eggs for proper rising. Ensure that you beat the mixture long enough, and be cautious not to overmix after adding the flour!
