Baking Classics: Charlotte Royale

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneBaking Classics

The Technique

Charlotte Royale

Charlotte Royale is a multi component classic French dessert that puts may skills to the test. A sponge cake serves as the base that is spread with a strawberry filling. The cake is then shaped jellyroll fashion to form a spiral design once sliced. It can be complex if you are not well prepared in advance as all of the components should methodically be assembled in a specific order & at a specific moment during the procedure. However if you produce the items one at a time, before you know it the Raspberry-Strawberry-Charlotte Royale With Lemon Bavarian is ready to be unmolded at your convenience onto a serving platter which is quite impressive. Learn how to make a lovely traditional dessert ideal to serve for a number of spring parties & celebrations.

Southern-Entertaining-Rebecca-Gordons-How-To-Make-Raspberry-Strawberry-Charlotte-Royale-Tutorial-Buttermilk-Lipstick-Culinary-Entertaining-Magazine-cooking-baking-rebeccagordon-birmingham-alabama-tv-cooking-personaity-pastry-chef-publisher-editor-in-chief-southern-hostessGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickRaspberry-Strawberry Charlotte Royale With Lemon Bavarian
makes 4 servings

3/4 cup all purpose flour
1/2 tsp baking powder
A pinch of kosher salt
4 room temperature eggs, separated
2/3 cup granulated sugar
Raspberry-Strawberry Jam
3 Tbsp fresh lemon juice
1/2 tsp unflavored gelatin
2 egg yolks
6 Tbsp sugar, divided
1/4 cup butter
A smattering of kosher salt
2/3 cup heavy cream

 Preheat the oven to 350 degrees. Lightly grease 2 {13 x 9-inch} quarter sheet pans, line with parchment paper & lightly grease the paper. Set aside. Whisk together the flour, the baking powder & the salt in a small bowl. In a large bowl, beat the 4 egg whites with an electric mixer until billowy, stiff peaks form. In a separate bowl, beat the 4 egg yolks & 2/3 cup sugar 3 minutes or until a ribbon forms when the beater is lifted from the mixture while the mixer is off. Fold the flour mixture into the egg yolk mixture, then begin adding the egg whites to help loosen the batter. Continue folding until well incorporated. Pour the batter into the prepared pans & evenly spread it to each corner using a small off-set spatula. Drop the pans on the countertop a few inches above the surface several times to settle the air bubbles.Bake 10 to 12 minutes or until just set in the center. Remove the pans from the oven. Let stand 5 minutes. The edges will begin to shrink away from the pan sides. 

Lift one of the cakes out of the pan with the parchment paper & place it on a fresh piece. Spread all the Raspberry-Strawberry Jam in an even layer over one of the cake surfaces leaving a 1/2-inch border on all sides. Beginning at one of the long ends, roll the cake, jelly roll fashion, using the parchment paper as your guide. Discard the baked parchment paper & transfer to a fresh piece over a sheet pan, placing the cake seam side down. Chill 1 hour. Dust the second cake with just a smattering of powdered sugar as the top portion will be sticky, then invert onto a clean piece of parchment paper. Remove the original piece of parchment paper & discard. Set aside.

Line a 1-quart bowl with plastic wrap. Slice the jelly roll cake into 1/3-inch pieces. Line the bottom & the sides of the bowl with them placing as close together as possible. Make certain the pieces toward the top are even & uniform to the bowl lip. Set aside. Bring a small amount of water to a simmer in a small saucepan. Fit a small bowl just above it to create a bain marie. Remove the bowl & add the lemon juice. Sprinkle the gelatin over the surface & allow to soften, about 3 minutes. Whisk in the egg yolks & 4 tablespoons sugar then place the bowl over the simmering water. Whisk the mixture constantly until it’s light, frothy & it is consistently thickened throughout when stirred. It will have a deep yellow color, about 5 minutes. Remove from the heat & place the bowl over cool water with a few ice cubes. Whisk the mixture occasionally until cool & it thickens a bit more, about 15 minutes. Beat the butter, the remaining 2 tablespoons sugar & the salt in a medium bowl with an electric hand mixer until fluffy. Add the gelatin mixture & beat until well blended. Fold in the heavy cream a small amount at a time until light & smooth. Portion the Lemon Bavarian Cream over the cake pieces in the bowl filling 1/4-inch from the top. Using a smaller cake pan such as a 6-inch size, trace a circle over the remaining cake. Trim the edges, if necessary, with kitchen shears to create a neat appearance. Place the cake round directly over the cake pieces & the Lemon Bavarian Cream to cover completely. Cover the dessert with plastic wrap. Chill 24 hours. Uncover the Charlotte Royale & place a serving plate over the mold. Flip the container upside down then remove it. Remove the plastic wrap. Serve the dessert right away or cover & chill up to 4 hours before slicing & serving.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Charlotte Royale

 Try to cut the filled jellyroll slices as neat as you can however some of the jam will naturally end up on the sponge cake. Rinse your hands often during the process. The bottom circle of sponge cake will hide many of the imperfections & the jam will set & gel on the bottom & sides once chilled.

Southern-Entertaining-Rebecca-Gordons-How-To-Make-Raspberry-Strawberry-Charlotte-Royale-Tutorial-Buttermilk-Lipstick-Culinary-Entertaining-Magazine-cooking-baking-rebeccagordon-birmingham-alabama-tv-cooking-personaity-pastry-chef-publisher-editor-in-chiefGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Southern-Entertaining-Rebecca-Gordons-How-To-Make-Raspberry-Strawberry-Charlotte-Royale-Tutorial-Buttermilk-Lipstick-Culinary-Entertaining-Magazine-cooking-baking-rebeccagordon-birmingham-alabama-tv-cooking-personaity-pastry-chef-publisher-editor-in-chief-southern-hostessNo. 1

Lift one of the cakes out of the pan with the parchment paper & place it on a fresh piece.

Southern-Entertaining-Rebecca-Gordons-How-To-Make-Raspberry-Strawberry-Charlotte-Royale-Tutorial-Buttermilk-Lipstick-Culinary-Entertaining-Magazine-cooking-baking-rebeccagordon-birmingham-alabama-tv-cooking-personaity-pastry-chef-publisher-editor-in-chief-southern-hostess1a

Spread all the Raspberry-Strawberry Jam in an even layer over one of the cake surfaces leaving a 1/2-inch border on all sides.

Southern-Entertaining-Rebecca-Gordons-How-To-Make-Raspberry-Strawberry-Charlotte-Royale-Tutorial-Buttermilk-Lipstick-Culinary-Entertaining-Magazine-cooking-baking-rebeccagordon-birmingham-alabama-tv-cooking-personaity-pastry-chef-publisher-editor-in-chief-southern-hostessNo. 2

Beginning at one of the long ends, roll the cake, jelly roll fashion, using the parchment paper as your guide. Discard the baked parchment paper & transfer to a fresh piece over a sheet pan, placing the cake seam side down. Chill 1 hour. Dust the second cake with just a smattering of powdered sugar as the top portion will be sticky, then invert onto a clean piece of parchment paper. Remove the original piece of parchment paper & discard. Set aside.

Southern-Entertaining-Rebecca-Gordons-How-To-Make-Raspberry-Strawberry-Charlotte-Royale-Tutorial-Buttermilk-Lipstick-Culinary-Entertaining-Magazine-cooking-baking-rebeccagordon-birmingham-alabama-tv-cooking-personaity-pastry-chef-publisher-editor-in-chief-southern-hostessNo. 3

Line a 1-quart bowl with plastic wrap. Slice the jelly roll cake into 1/3-inch pieces. Line the bottom & the sides of the bowl with them placing as close together as possible. Make certain the pieces toward the top are even & uniform to the bowl lip. Set aside.

Southern-Entertaining-Rebecca-Gordons-How-To-Make-Raspberry-Strawberry-Charlotte-Royale-Tutorial-Buttermilk-Lipstick-Culinary-Entertaining-Magazine-cooking-baking-rebeccagordon-birmingham-alabama-tv-cooking-personaity-pastry-chef-publisher-editor-in-chief-southern-hostess3a

Bring a small amount of water to a simmer in a small saucepan. Fit a small bowl just above it to create a bain marie. Remove the bowl & add the lemon juice. Sprinkle the gelatin over the surface & allow to soften, about 3 minutes. Whisk in the egg yolks & 4 tablespoons sugar then place the bowl over the simmering water. Whisk the mixture constantly until it’s light, frothy & it is consistently thickened throughout when stirred. It will have a deep yellow color, about 5 minutes. Remove from the heat & place the bowl over cool water with a few ice cubes. Whisk the mixture occasionally until cool & it thickens a bit more, about 15 minutes. Beat the butter, the remaining 2 tablespoons sugar & the salt in a medium bowl with an electric hand mixer until fluffy. Add the gelatin mixture & beat until well blended. Fold in the heavy cream a small amount at a time until lighten & smooth. Portion the Lemon Bavarian Cream over the cake pieces in the bowl filling 1/4-inch from the top.

The Tune
“I Put A Spell On You” Nina Simone

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to Baking Classics: Charlotte Royale

  1. Henry February 28, 2020 at 8:33 am #

    I’m looking forward to having this soon.

    • Rebecca Gordon February 28, 2020 at 10:04 am #

      The key flavor component is the homemade jam that balances beautifully with the texture of the Lemon Bavarian. So lovely.

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