Charlotte Royale (Swiss Roll Cake)

charlotte royale

Between work, club event and uni I haven’t actually been able to spend any quality time with friends. I think you loose sight of things like this especially when you have so much to do and so many plans and goals. So I think I managed to hook a good group with this baby here 😛


8 yolks

10 egg whites

1 cup sugar+ 1/2 cup sugar (keep separate for the filling)

1 cup veg oil

2 cups flour

2tbsp water

1tsp cream of tartar

800ml thick cream

1/2 cup icing sugar

1tsp baking powder

250gr chopped strawberries

2 gelatine sheets

3/4 cups of milk

Jar of mixed berries Jam

250 gr cream cheese

For the Roll:

Turn oven on 180°. Spray two rectangular trays and a round cake tin (9inch) with oil, line with parchment, spray the parchment also and then sprinkle with some flour.

In a bowl mix flour, 2cups sugar, baking powder. In another bowl whisk yolks, oil, water and beat until pale and then add the dry ingredients. If the batter is too sticky or hard to mix, add drops of water till it becomes liquid.

 With clean and dry whisks, beat the egg whites in a separate bowl to reach stiff peaks. Add cream of tartar when peaks start forming. With a metal spoon, add half of the eggs whites in the batter and fold in. Add the rest once it’s combined evenly. 

Pour the batter int the trays, avoid making them overflow and then pour a thin layer in the round cake tin or whatever is left. This is the doubled amount and slightly changed recipe that i found so it should be more than enough to fill all three trays.

 Put in the oven for 20mins or until golden. 

Take out, let rest for a minute (or you will get really burnt) and roll the rectangular cakes so they don’t crack when you fill them. Leave the round cake aside.

 When they are completely cooled unroll and spread a layer of cream cheese and top it with jam. Roll again and place in the fridge for it to set, so when you cut it, it will be clean cut and not messy (which is what happened with the second roll I did. I was in a rush and didn’t let it set, so all the jam came out and it didn’t look as neat as it should’ve).

In the mean time, you can whip all the cream and add the icing sugar bit by bit whilst whisking. Take a large bowl, line it with foil. With a serrated knife, cut the roll 2cm each slice.

Cover the bowl with the slices. Make sure there are no gaps, so you can mould and lightly press on the slices to fit perfectly. Spread the whipped cream in the bowl. This is close any potential holes 🙂 Put it in the fridge.

Sink the gelatine in water to soften it. In saucepan, mix the milk and the rest of the sugar, let it heat till it starts simmering. Take off from heat and add the gelatine till combined. Place the saucepan in a bowl of cold water to let it cool quicker.

Get the cream out of the fridge, add the milk and the chopped strawberries. It will look very liquid. Now get the caked bowl and pour the cream-gelatine inside. Now cover with the round cake layer you made previously. Make sure it covers all the surface, tuck it in slightly. Put in the fridge for at least 2 hours. I put at the very back as it is the coldest. I was terrified it wasn’t going to work!

 Now, because it was the first time I made this and didn’t want to make a mess, I tipped the cake over a baking tray, in case it didn’t stand. But it DID!!!

 It was delicious! As a tip for next time I would maybe add an extra gelatine or do a different filling, cuz as I was cutting the slices it sort of came apart as the cream is really soft. So If I had some kind of mousse or even ice cream would be amazing, it would’ve kept its shape for longer.

Enjoy! Ciao for now. xox

One thought on “Charlotte Royale (Swiss Roll Cake)

  1. This is the one! This is the one, apart from the fantastic colourful strawberry pavlova you made a few weeks ago, that I would love to dive into and gobble up whole from inside and just drown in it’s fluffiness. Well done yet again my guru girl.


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