Classic Charlotte Royale, the Original Recipe

Method

1. To make the Classic Charlotte Royale with the original recipe, start by separating the egg whites from the yolks. Beat the yolks with 90 grams of the sugar and the hot water until pale. Then add the lemon juice and zest and the flour, and set aside for now.
   
2. Beat the egg whites until stiff, adding the remaining sugar one tablespoon at a time, until smooth.
   
3. Add the beaten egg whites to the first mixture, folding gently from the bottom up so the mixture doesn’t deflate.
4. Pour it onto the baking sheet lined with parchment paper and level the surface into a layer half a centimeter thick. Bake at 180 °C (350 °F) for 8 minutes, take it out of the oven, immediately peel it off the parchment paper and roll it up with the help of a kitchen towel.
   
5. Soak the gelatin sheets in cold water.
6. Meanwhile, make the filling. Mix the milk, sugar, egg yolks and the seeds scraped from the vanilla bean. Put everything on the heat and, as soon as it comes to a boil, turn off the heat and add the well-squeezed gelatin sheets, stirring to avoid lumps. Transfer to a bowl, cover with plastic wrap touching the surface and let cool.
   
7. Gently fold it into the whipped cream and set aside.
8. Now take the sponge sheet, unroll it and spread it with the raspberry jam. Roll it up tightly and cut it into slices half a centimeter thick.
   
9. Arrange the slices in a dome-shaped bowl lined with plastic wrap so that they cover the whole inside surface, leaving as few gaps as possible between them.
   
10. Pour in the filling, level the surface and refrigerate for at least 4 hours, or until completely set. Finally, remember to download our App with exclusive content and fewer ads!