Imagine a dessert so exquisite, it looks like a work of art and tastes like a slice of heaven! The Charlotte Royale Swiss Roll Cake is not just a dessert; it's a culinary masterpiece that combines the delicate elegance of French patisserie with the irresistible charm of a chocolate sponge roll. With its soft, airy texture, rich cocoa flavor, and a stunning spiral of whipped cream and fresh berries, this cake is guaranteed to transform your ordinary dessert experience into an extraordinary gastronomic journey.
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 6 large eggs
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup milk
- 1 cup whipped cream
- 1 cup mixed berries
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, lightly greasing the sides to ensure easy removal.
- Separate egg whites and yolks into two clean, dry mixing bowls. Ensure no yolk contaminates the egg whites to achieve proper meringue consistency.
- Whisk egg yolks with half the sugar until pale and creamy, creating a thick ribbon-like texture when the whisk is lifted.
- Sift together all-purpose flour and cocoa powder in a separate bowl to remove any lumps and ensure even distribution.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, continuing to beat until stiff, glossy peaks develop.
- Gently fold the flour-cocoa mixture into the egg yolk mixture, then carefully fold in the egg whites, maintaining as much air as possible to keep the batter light.
- Pour the batter into the prepared pan, spreading evenly with a spatula. Tap the pan gently to remove any air bubbles.
- Bake for 12-15 minutes until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately after removing from oven, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and carefully peel off the parchment paper.
- While still warm, roll the cake with the towel from the short end, allowing it to cool in this rolled shape to prevent cracking.
- Once cooled, unroll the cake and spread a thin layer of raspberry jam, followed by whipped cream and scattered mixed berries.
- Carefully re-roll the cake, using the towel to help maintain a tight, even shape. Wrap in plastic wrap and refrigerate for 30 minutes to set.
- Before serving, dust with additional powdered sugar and slice into elegant rounds, revealing the beautiful spiral of cake, cream, and berries.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for optimal mixing and volume.
- Egg White Technique: Clean bowls and beaters are crucial for achieving perfect meringue peaks.
- Folding Finesse: Use a gentle, cutting motion when incorporating egg whites to preserve air bubbles.
- Cooling Trick: Rolling the cake while warm prevents cracking and helps maintain a smooth texture.
- Refrigeration is Key: Chilling the rolled cake helps it set and makes slicing easier.
- Berry Selection: Use fresh, ripe mixed berries for the most vibrant flavor and appearance.
- Powdered Sugar Presentation: A light dusting just before serving adds a professional, elegant touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 180mg
