Charlotte Royale

This next dish is a classic French dessert to die for. A chilled dessert made by lining up a bowl with strawberry sponge cake and then filling it with Bavarian cream. If you don’t have time to make the filling, you can opt for the instant pudding mix. Over here I have gone for custard in place of Bavarian cream. My preference is the Bavarian cream as that brings out the richness of this desert. However owing to time constraints, I have gone for the pudding mix. The only take taken is for making the sponge roll.  This dessert is ideal when made one day ahead.

Ingredients

          

For the Sponge Roll

• 250 gms sugar
• 125 gms plain flour
• 5 eggs separated
• 1 tsp. baking powder
• 1 tsp. vanilla essence
• 1 jar of strawberry jam
• 1 packet instant vanilla pudding mix
• 1 packet instant strawberry pudding mix.

Preheat oven to 180°C.Line a baking sheet with parchment/baking paper and grease it with butter.

In a bowl, mix flour and baking powder and sift 3 times.

Using a mixer, beat egg whites until stiff peak forms. Add yolks and sugar gradually and beat. Add the flour and using a spatula, fold them gently. It takes time to mix everything… but take your time; gently and slowly fold them.. Don’t fold vigorously or you will lose some air in the sponge cake... … Scrape from the bottom of the bowl.

Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 15 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; heat it up a little in the microwave if necessary.

 Lay out a clean damp cloth .Place a large piece of greaseproof paper that's at least 5cm bigger than the Swiss roll on top of the cloth.

Dust it with caster sugar. Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down). You may need to support the sponge with your hand as your turn it out. Peel the paper off the sponge. Trim the edges so you have a tidy rectangle.

Using a spatula or spoon, spread the jam evenly on the sponge cake. Trim the edges and roll them. The paper will help you to roll the sponge cake tightly.

Keep in the refrigerator for about 1 hour or more (Will be easy to slice).

Line a medium bowl (6 cup) mould with plastic wrap. Slice the jelly roll into ½ inch slices and line the entire bowl, pressing the jelly roll slices together as tightly as possible without altering their shape.

Prepare the pudding as per the instruction on the packet.  Pour in the vanilla pudding first. And keep it in the refrigerator until set. Then add the strawberry pudding and chill until set. Cover the charlotte with plastic and chill for at least 4 hours to set.

To serve, invert the charlotte onto the serving plate and peel away the plastic wrap. Slice into wedges and enjoy this piece of heaven.