Eggs 9, caster sugar 200 g, olive oil 70 g, water 80 g, cake flour 133 g
For the base of the tray:
Thyme leaves 2 g, fried shallots 10 g, chilli 1/3 for decoration (line the tray with paper and scatter over the thyme leaves, sliced chilli and fried shallots)
Method:
1. Separate the eggs.
2. Heat the water, oil and a fifth of the sugar to 60°C, stirring until the sugar dissolves, then fold in the sifted cake flour. Finally stir in the yolks and set aside.
3. Whisk the whites, adding the sugar in stages, to eight or nine tenths.
4. Fold a little of the meringue into the batter first, then add the rest and fold gently with a spatula until completely even.
5. Pour evenly into the tray and level it, then bake in a preheated oven at 180°C top heat and 150°C bottom heat for 23 minutes.
After 23 minutes.
Take it out, drop the tray to knock out the steam, then slide it onto a flat board to cool — a cooling rack would leave marks on the sponge.
Cut in half, spread one half with peanut butter and sandwich the other on top.
Trim the edges.
Cut into whatever size you like.
So what happens when shallots meet peanut butter?