Have you ever tried the delightful Charlotte Royale Cake? This elegant dessert is not just a feast for the eyes but also a fantastic treat for your taste buds! It’s a playful twist on a traditional cake, where layers of sponge cake and velvety cream intertwine to create a wonderfully light texture and refreshing flavor. In this article, we’ll guide you through making the perfect Charlotte Royale Cake, so you can wow your friends and family with this show-stopping dessert at your next gathering!

Ingredients List

To create your Charlotte Royale Cake, you’ll need the following ingredients. Feel free to make any substitutions as per your taste preferences or dietary requirements:

4.25 oz cake flour (1 cup)
7 oz granulated sugar (1 cup, divided use)
1 tsp baking powder
½ tsp salt
4 fl oz vegetable oil (½ cup)
2 fl oz water (¼ cup)
4 large egg yolks (at room temperature)
1 TBSP vanilla extract
6 large egg whites (at room temperature)
¼ tsp cream of tartar
13 oz strawberry jam (about 1 ¼ cups)
2 ½ cups heavy cream
2 oz powdered sugar (½ cup)
1 TBSP unflavored powdered gelatin
3 TBSP cold water
¾ cup milk
2.6 oz almond flour (¾ cup, can use almond meal or finely ground almonds instead)
3.5 oz granulated sugar (½ cup)
1 TBSP vanilla extract
1 tsp almond extract (optional)
1 ¼ cups freeze-dried strawberries (coarsely chopped)

Timing

To make this fantastic Charlotte Royale Cake, you’ll need around 90 minutes, including preparation and baking time. This is about 20% less time than most traditional cake recipes, allowing you to produce an impressive dessert without sacrificing your whole afternoon!

Step-by-Step Instructions

To Make the Swiss Roll Cake:

Prepare your pans: Line a 9-inch round cake pan with parchment and spray the parchment with nonstick cooking spray. Spray a 12×18-inch rimmed baking sheet with nonstick cooking spray. Line it with parchment, spray it, and dust with a light layer of flour. Don’t skip this step or you won’t be able to roll the cake properly!
Preheat the oven to 325°F (160°C).
Mix the dry ingredients: In a large bowl, sift or whisk together the cake flour, part of the granulated sugar (¾ cup or 5.25 oz), the baking powder, and salt.
Combine the wet ingredients: In a separate bowl, whisk together the oil, water, yolks, and vanilla extract until smooth.
Whip the egg whites: Place the egg whites in a large mixing bowl. Start whipping them on medium speed. When frothy, add the cream of tartar and continue to whip until soft peaks form.
Add sugar: Gradually add the remaining ¼ cup of sugar to the whipped egg whites, one spoonful at a time, beating until glossy and firm peaks hold.
Combine mixtures: Add the yolk mixture to the dry ingredients, stirring with a spatula until smooth.
Fold in egg whites: Gently fold a third of the egg whites into the batter. Then, add the remaining whites in two batches, stirring carefully.
Pour the batter: Scoop 1 ½ cups of batter into the 9-inch round pan, spreading it into an even layer. Pour the remaining batter into the sheet pan and smooth it out.
Bake the cakes for 14-16 minutes, until golden brown and springy. Cool them on a wire rack until room temperature.
Spread strawberry jam: Once cooled, spread the strawberry jam evenly over the surface of the sheet cake.
Roll the cake: Starting from the long edge nearest to you, roll the cake into a tight spiral, peeling off the parchment as you go. Wrap it in cling film and refrigerate for at least 2 hours.

To Prepare the Cake Bowl:

Line the bowl: Use a 3 or 4 quart round bowl and line it with plastic wrap, extending up the sides.
Slice the cake: With a serrated knife, cut the Swiss roll into slices that are roughly ½ inch to 1 inch thick.
Press slices into the bowl: Arrange the slices tightly against the bowl so there are minimal gaps. Trim slices if necessary to fit perfectly.

To Make the Cream Filling:

Whip the cream: In a bowl, whip the cream and powdered sugar until firm peaks form. Spread a thin layer of whipped cream on the inside of the lined bowl.
Prepare gelatin: Combine the gelatin and cold water in a small bowl. Let sit for about 5 minutes, then microwave for 15-20 seconds until melted.
Simmer the milk mixture: Combine milk, almond meal, and sugar in a saucepan. Bring to a simmer, then remove from heat and mix in the gelatin.
Cool the mixture: Place the saucepan in a bowl of ice water, whisking until cool to the touch. Stir in vanilla and almond extracts if using.
Combine everything: Fold the remaining whipped cream into the cool milk mixture and then fold in the freeze-dried strawberries. Pour this filling into the cake bowl.
Top with cake: If needed, trim the round cake to fit. Place it on top of the filling, cover with plastic wrap, and let set in the fridge for at least 6-8 hours or overnight.
To serve: Remove the plastic wrap, place a plate on top of the bowl, invert, and gently lift the bowl away. Enjoy your chilled and beautifully layered cake!

Nutritional Information

A slice of this exquisite Charlotte Royale Cake typically contains approximately 350 calories, 22g carbohydrates, 25g fat, and 5g protein. It’s fairly indulgent but worth every bite on special occasions!

Healthier Alternatives for the Recipe

If you’re seeking healthier options, consider using almond milk instead of regular milk for a nutty flavor. Substitute half of the heavy cream with Greek yogurt to reduce fat but maintain creaminess. Additionally, you can sweeten with a natural sweetener like honey or maple syrup instead of granulated sugar.

Serving Suggestions

To elevate your dessert game, serve the Charlotte Royale Cake with a side of fresh berries or a dollop of whipped cream. A drizzle of chocolate or a sprinkle of nuts can also add texture and flavor to the dish. Pair it with a cup of tea or coffee for a delightful afternoon treat!

Common Mistakes to Avoid

Skipping the parchment lining: Always line your pans to ensure the cakes do not stick and roll easily.
Overmixing: Be gentle when folding egg whites to keep the batter light and fluffy.
Not chilling long enough: Allow sufficient chilling time for clean, beautiful slices when serving.

Storing Tips for the Recipe

You can store leftover Charlotte Royale Cake well-wrapped in the refrigerator for up to a week. If planning to prepare it in advance, you can freeze the cake (without cream filling) and then assemble it fresh a day before serving.

Conclusion

The Charlotte Royale Cake is an impressive dessert that’s sure to leave a lasting impression at any gathering. With a bit of time and the right ingredients, you’ll create a stunning treat that’s as flavorful as it is beautiful. Try this recipe and share your experience in the comments below. We’re excited to hear how it turns out for you!

FAQs

How long can I store the Charlotte Royale Cake?

It can be stored in the refrigerator for up to a week when properly wrapped.

Can I use other fruits besides strawberries?

Yes, feel free to experiment with other berries or even peaches for a different flavor profile.

Is it possible to make this gluten-free?

Yes, you can use gluten-free cake flour as a substitute in the recipe.

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Charlotte Royale Cake

Author: Linda
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Chilling & Baking
Cuisine: French-inspired
Diet: Vegetarian

Print Recipe

Description

This Charlotte Royale Cake is a showstopper! Perfect for family gatherings or special occasions. Trust me, everyone will love its delicious layers! Give it a try this weekend!

Ingredients

Scale

Ingredients:
4.25 oz cake flour
7 oz granulated sugar, divided use
1 tsp baking powder
½ tsp salt
4 fl oz vegetable oil
2 fl oz water
4 large egg yolks, at room temperature
1 TBSP vanilla extract
6 large egg whites, at room temperature
¼ tsp cream of tartar
13 oz strawberry jam, about 1 1/4 cups
2 ½ cups heavy cream
2 oz powdered sugar
1 TBSP unflavored powdered gelatin
3 TBSP cold water
¾ cup milk
2.6 oz almond flour, can use almond meal or finely ground almonds instead
3.5 oz granulated sugar
1 TBSP vanilla extract
1 tsp almond extract, optional
1 1/4 cups freeze-dried strawberries, coarsely chopped

Instructions

Instructions:
1. Prepare your pans: Line a 9-inch round cake pan with parchment and spray the parchment with nonstick cooking spray. Spray a 12×18-inch rimmed baking sheet with nonstick cooking spray. Line it with parchment, spray the parchment, and dust it with a light layer of flour. Don’t skip this step or you won’t be able to roll the cake properly!
2. Preheat the oven to 325 F.
3. In a large bowl, sift or whisk together the cake flour, part of the granulated sugar (¾ cup or 5.25 oz), the baking powder, and salt.
4. In a separate small bowl, whisk together the oil, water, yolks, and vanilla extract.
5. Place the egg whites in the bowl of a large stand mixer fitted with the whisk attachment. Begin to whip them on medium speed. When the whites are frothy, add the cream of tartar and continue whipping.
6. Once they start to hold soft peaks, slowly add the remaining ¼ cup sugar, a spoonful or two at a time, until it’s all added. Beat the whites on medium-high speed until they’re glossy and hold firm peaks.
7. Add the yolk mixture to the dry ingredients, and stir them together with a spatula until smooth.
8. Gently fold a third of the beaten egg whites into the cake batter, trying not to over-mix and deflate the whites. Add the rest of the whites in two batches, stirring delicately.
9. Scoop 1 ½ cups of batter into the 9-inch round pan, and spread it into an even layer. Pour the rest of the cake batter into the sheet pan and gently smooth it into an even layer.
10. Bake the cakes at 325 F for 14-16 minutes, until they are a light golden brown and the cake springs back when lightly pressed. The two cakes might be done at different times, so watch them both carefully. Cool the cakes on a wire rack until they are at room temperature.
11. Once cool, spread the strawberry jam in a thin layer on top of the entire surface of the sheet cake.
12. Beginning at the long end nearest to you, start rolling the cake into a spiral, peeling the parchment off the back as you roll. Once it is a tight spiral, wrap cling wrap around the roll and refrigerate it for at least 2 hours. This chilling time will make the cake much easier to cut and will give you cleaner slices. The cake can be refrigerated overnight if desired.
13. To assemble this recipe, you’ll need a 3 or 4 quart round bowl. The exact size of every bowl will vary, so it helps if you’re flexible during the assembly process! Line the bowl with plastic wrap, extending up and over the sides of the bowl.
14. Use a sharp serrated knife to cut the Swiss roll into slices between ½ inch-1 inch thick. If you’re using a smaller bowl, you can make thicker slices, but if you’re using a larger bowl, you’ll need more pieces so you should err on the side of thinner cake slices.
15. Press the slices into the bowl, right up next to each other, covering the bottom and sides of the bowl. The cake slices can be squished together to get the most even coverage—the goal is to have as few gaps between cake slices as possible! When you get to the top of the bowl, you can cut the slices to fit the top of the bowl, re-roll them so they’re smaller, or otherwise manipulate them to get an even layer at the top of the bowl.
16. To make the filling, whip the cream and powdered sugar together until they form firm peaks. Spread a thin layer of whipped cream on the inside of the bowl—this will keep any of the filling from leaking through to the outside of the cake. Refrigerate the remaining whipped cream and the cake bowl.
17. Combine the gelatin and cold water in a small bowl, and whisk them together. Let the gelatin sit and absorb the water for about 5 minutes, then microwave for 15-20 seconds, until melted and liquid.
18. Combine the milk, almond meal, and granulated sugar in a saucepan, and bring to a simmer, stirring while the sugar dissolves. Remove the saucepan from the heat and whisk in the melted gelatin.
19. Fill a bowl or sink with ice water, and place the bottom of the saucepan in the cold water. Whisk while the milk cools until it is no longer warm to the touch. You want it to remain liquid, so don’t cool it so much that it starts jelling together, but it should be fairly cool to the touch when you’re done. Add the vanilla and almond extracts, if using, and stir well.
20. Fold the remaining whipped cream into the cool milk mixture. Stir in the freeze-dried strawberries, then pour the filling into the cake bowl—it will be fairly liquidy at this point.
21. If there’s a large gap between the top of the filling and the top of the cake along the sides, you can either trim the sides of the cake, or fill the gap with more sweetened whipped cream.
22. Finally, press the 9-inch round of cake on top of the filling, trimming it if necessary. Cover the top with plastic wrap, and refrigerate for at least 6-8 hours, or overnight, to set the filling.
23. To serve the cake, remove the plastic wrap from the top. Place a plate upside-down on top of the bowl, then invert the bowl so the cake rests on the plate. Gently lift the bowl up, and peel the plastic wrap from the top of the cake. This cake is best served chilled, and it can be kept in the refrigerator, well-wrapped, for up to a week.

Notes

Make Ahead: Best made a day ahead for optimal flavor and structure.

Variations: Swap strawberries with raspberries or peaches for a fresh twist.

Freezing Tip: Freeze the Swiss roll component in advance for easy prep.

Serving Tip: Chill before slicing for clean layers and best texture.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 18g
Sodium: 130mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg

Keywords: Charlotte Royale Cake, Swiss roll dessert, layered strawberry cake, festive cream cake, easy French cake, dome cake recipe, showstopper dessert