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Charlotte Royale with Raspberry & Rosewater Jam

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  • Nut free
  • Vegetarian

About the bake

Indulgently delicious swiss roll slices filled with a fruity raspberry and rosewater jam makes up the outside of this beautiful dessert. Inside, you will find a smooth, creamy, vanilla custard that completes this moreish pudding. Not only does this taste great, it also looks like a real showstopper too and is sure to wow your friends and family.

1Prep Time
8Serves
A challenge

Method

  1. Step 1:

    To make the jam in advance, warm the jam sugar in a preheated oven at 150°C (130°C fan, gas mark 2) for 10 minutes to speed up the dissolving process.

  2. Step 2:

    Meanwhile, in a saucepan heat the raspberries and boil for 5-6 minutes until they become soft. Remove the pan from the heat and add the sugar and rose water, stirring until the sugar dissolves.

  3. Step 3:

    Add a knob of butter and boil the jam for a further 10 minutes until setting point is reached.

  4. Step 4:

    Pour into warm jam jars and seal with a wax disc. Store in a cool place until ready to use.

  5. Step 5:

    To make the swiss roll, preheat the oven to 200°C (180°C fan, gas mark 6) and line a swiss roll tin.

  6. Step 6:

    Sift together the flour and baking powder, before adding the softened butter, caster sugar, eggs and vanilla extract. Mix together for 1-2 minutes until fully combined and smooth.

  7. Step 7:

    Spread the mixture into a swiss roll tin and bake in the oven for 15 minutes or until springy to touch.

  8. Step 8:

    Dampen a tea towel and spread out. Layer on top a sheet of baking parchment larger than the tin and sprinkle with caster sugar in preparation to turn out the roll.

  9. Step 9:

    Once baked, immediately remove the sponge, turning it face down onto the sugared paper. Gently peel off the base paper and trim the edges of the roll.

  10. Step 10:

    Cover the sponge briefly with another damp tea towel, before removing and spreading with the rose water jam.

  11. Step 11:

    Gently roll up the swiss roll, in the direction away from you then transfer to a cooling rack.

  12. Step 12:

    Once cooled, slice the swiss roll to use as the foundations for the charlotte royale.

  13. Step 13:

    To make the filling, whisk together the milk and vanilla bean paste in a sauce pan and bring to a simmer.

  14. Step 14:

    In a separate bowl, whisk together the egg yolks and sugar, then gradually pour the milk mixture from the saucepan into the bowl to combine.

  15. Step 15:

    Once combined, pour the mixture back into the saucepan and warm on a medium heat until it begins to thicken and coat the back of a spoon.

  16. Step 16:

    Whilst the custard is thickening soak the gelatine leaves in water as per the instructions on pack.

  17. Step 17:

    Sieve the custard into a bowl and add the gelatine, stirring until fully dissolved. Leave the custard to cool at room temperature.

  18. Step 18:

    Whisk the double cream until it reaches a soft peak and gently fold in to the custard.

  19. Step 19:

    Cover your serving bowl with cling film and line with the swiss roll slices, keeping them close together.

  20. Step 20:

    Pour the custard into the bowl and top with remaining swiss roll slices which will act as your base.

  21. Step 21:

    Chill for at least 4 hours or overnight. Then to serve, place a plate over the top of the bowl and invert the pudding.

Ingredients

  • For the Swiss Roll

    • 110g Self raising white flour
    • 1 tsp Baking powder
    • 50g Unsalted butter
    • 2 Large free range egg(s)
    • 110g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the Jam

    • 500g Raspberries
    • 600g Jam sugar
    • 2 tsp Nielsen-massey rose water
    • 5g Unsalted butter
  • For the Custard

    • 240ml Semi skimmed milk
    • 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
    • 4 Large free range egg yolk(s)
    • 140g Billington's Unrefined Golden Caster Sugar
    • 5 Gelatine leaves
    • 350ml Double cream

Utensils

  • 2x Saucepan
  • Jam jars
  • Wax discs
  • Swiss roll tin
  • Tea towel
  • Baking parchment
  • Whisk
  • Sieve

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