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Charlotte Royale with raspberry jam filled with raspberry Kirsch Bavarian cream

Biscuit Roulade

A Charlotte Royale is an amazing dessert that should be saved for special occasions or knock the socks off everyone at the school cake walk.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cake
Author Quinn Caudill

Ingredients

  • 1/3 cup sifted cake flour , 33gm
  • 3 tbsp unsifted cornstarch preferably organic, non-GMO
  • 4 large eggs room temperature
  • 1 large egg yolk room temperature
  • ½ cup plus 1 tablespoon sugar divided, 4 oz
  • ¾ tsp Rodelle Vanilla Extract
  • ¼ tsp cream of tartar

Instructions

  1. Position the oven rack in the lower third of the oven and preheat oven to hot 450°F. Grease the jellyroll/sheet pan and line it with parchment and then grease it again and flour it. You may use baking spray with flour included if desired.
  2. In a small bowl, whisk together the cake flour and cornstarch.
  3. Separate 2 of the eggs, placing the yolks in one large mixing bowl and the whites in another.
  4. To the yolks, add the additional yolk, the 2 remaining eggs, and ½ cup of the sugar.
  5. Charlotte Royale with raspberry jam filled with raspberry Kirsch Bavarian cream
  6. Beat the yolk mixture with the paddle attachment on high speed for 5 minutes or until thick, fluffy and tripled in volume. Beat in the vanilla. I placed a towel over mine because it was splattering. See photo below.
  7. Sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large balloon whisk (see notes), slotted skimmer spoon or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture.
  8. Beat the egg whites with the whisk attachment until foamy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon of sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled/offset metal spatula to level it.
  9. Charlotte Royale with raspberry jam filled with raspberry Kirsch Bavarian cream
  10. Bake for 7 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
  11. While the cake is still hot, follow instructions in the Charlotte Royale recipe about cutting a base and rolling the cake.