Gluten-Free Charlotte Royale

Ingredients

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• 4 large eggs, at room temperature, for the sponge
• 1/2 cup granulated sugar, for the sponge, plus more for rolling Shop
• 1/2 cup (70 g) gluten-free all-purpose flour blend Shop
• 2 tbsp cornstarch Shop
• 1/8 tsp salt
• 3/4 cup seedless raspberry jam Shop
• 3 tbsp cold water
• 3 1/2 tsp unflavored powdered gelatin (about 1 1/2 envelopes) Shop
• 1 1/4 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar, for the Bavarian cream Shop
• 2 tsp pure vanilla extract Shop
• 1 1/4 cups cold heavy cream

Instructions

1. 1 Preheat the oven to 400°F (200°C). Line a 10x15-inch jelly roll pan with greased parchment.
2. 2 Beat the 4 eggs and 1/2 cup sugar on high for 6-8 minutes, until very thick and pale and a ribbon holds on the surface. Sift the gluten-free flour blend, cornstarch and salt over the top and fold in gently. Spread evenly in the pan.
3. 3 Bake for 8-10 minutes, until golden and springy. Turn it out onto a towel sprinkled with sugar, peel off the paper, and roll it up from a long side with the towel inside. Cool rolled for 1 hour.
4. 4 Unroll the sponge, spread it with the jam, and roll it up tightly without the towel. Wrap and chill for 30 minutes, then cut into slices about 1/2 inch thick.
5. 5 Line a 2-quart bowl with plastic wrap. Press the slices tightly over the bottom and sides, fitting them together with no gaps. Keep a few slices for the base.
6. 6 For the Bavarian cream, sprinkle the gelatin over the cold water and let it soften for 5 minutes. Heat the milk until steaming. Whisk the yolks and 1/2 cup sugar, slowly whisk in the hot milk, and return to the pan. Stir over medium-low heat until the custard coats a spoon and reaches 170-175°F (77-80°C). Do not boil.
7. 7 Off the heat, stir in the softened gelatin until dissolved, then the vanilla. Strain into a bowl set over ice water and stir until cool and starting to thicken, about 10 minutes.
8. 8 Whip the cream to soft peaks and fold it into the cooled custard. Pour into the lined bowl, cover with the remaining slices, and chill for at least 6 hours or overnight.
9. 9 Turn out onto a plate, peel off the plastic, and slice with a hot knife.

Tips & Notes

• Roll the warm sponge in a sugared towel as soon as it comes out of the oven. Gluten-free sponge cracks if it cools flat before rolling.
• Press the Swiss roll slices tightly into the bowl with no gaps. The Bavarian cream holds them in place, so a snug lining gives the charlotte royale its clean, spiral pattern.
• Cool the custard over ice until it just starts to thicken before folding in the cream. Warm custard deflates the cream; overset custard turns lumpy.

Common questions