Vanilla bean Charlotte cake

Charlotte cake is a perfect combination of rolled sponge cake and custard cream. You can make any variation if you do not like the traditional style.

I don’t underestimate this cake when saying that anyone can make it, given you give it a little patient. Well, tradition always makes every baked things completely excellent. As Rose Levy Beranbaum said “A beautiful cake usually gives you a good feeling”. I absolutely consent her saying. This Charlotte is adapted from “Cake Bible” of her.

Ingredients

For sponge cake (fit 17 x 12 inch jelly roll pan)

– 2 eggs, seperate egg yolks and egg whites

– 2 eggs + 1 yolk

– 1/2 cup + 1 tbsp sugar (113g)

– 1 tsp vanilla extract

– 1/3 cup + 3 tbsp (56g) cake flour

– 1/2 strawberry jam

– 1/4 tsp cream of tartar

For syrup

– 3 tbsp sugar

– 1/8 cup hot water

– 1 tbsp brandy, or your favorite liqueur

For custard cream

– 1  cup heavy cream

– 1 1/3 cup whole milk

– 1 vanilla bean

– 5 egg yolks

– 1/3 cup sugar

– 1 tbsp brandy (or your favorite liqueur)

Method

Sponge cake

– Beat whole eggs and egg yolks, except 2 egg whites until very fluffy. It takes around 10 minutes

– Sift the flour and gently fold in the beaten egg in 3 times

– Beat the egg whites until they’re frothy then add cream of tartar. Beat at low speed. Gradually add 1 tbsp sugar and beat until stiff peak but not dry

– Fold 2 cups of egg mixture into the beaten egg whites until it’s smooth. Fold the egg white mixture back into the eggs and flour mixture again until two mixtures are smooth

– Grease the bottom of jelly roll pan. Add the mixture to the pan and spread it evenly.

– Bake at 400 F for 5-6 minutes.

– Cool the cake for 10 minutes then roll it gently. Let the cake cool down for 20 minutes then unroll. Spread 1/2 cup strawberry jam evenly. Roll the cake again and refrigerate the cake while making the custard cream

Custard cream

–  Combine gelatin, whole milk, egg yolks, sugar, liqueur and let it sit for 5 minutes.

– In small sauce pan, stir the custard mixture at low heat frequently until the custard is slightly thick and coat the flat spoon. Don’t bring it to a boil or you’ll get the lumps. The stirring can take 10-15 minutes.

– In an ice cold water bowl, stir the hot custard until it’s cool down at room temperature.

– Beat the heavy cream until it’s fluffy at medium speed. Stir in the custard until the heavy cream and the custard are smooth.

Assemble

– Place a wrapping plastic paper at the bottom of the 2 quart bowl.

– Cut the roll into 1/4 inch thick. Arrange them in the bowl. Making the syrup by combining 3 tbsp sugar + 1/8 cup water + 1 tbsp liqueur. Drizzle the syrup over the cake.

– Pour the custard cream in to the bowl and refrigerate the Charlotte for at least 6 hour before invert the cake.

Here’s the link guiding you to make this cake: