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Perfect Patisserie-Style Red White and Blue Charlotte Royale

Red White and Blue Charlotte Royale - featured image
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A stunning French-inspired rolled cake featuring vibrant red, white, and blue sponge roulades filled with creamy mascarpone and fresh berry compote, perfect for special occasions and celebrations.

Ingredients

Scale
  • 8 large eggs, room temperature, separated
  • 1 cup (200g) granulated sugar, divided
  • 3/4 cup (95g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1 teaspoon vanilla extract
  • Red and blue gel food coloring
  • 1 1/2 cups (360ml) heavy cream, chilled
  • 1/4 cup (30g) powdered sugar, sifted
  • 1/2 cup (120g) mascarpone cheese, softened
  • 1 teaspoon vanilla bean paste or extract
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 cup (150g) fresh blueberries
  • 1 cup (123g) fresh raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons honey or maple syrup
  • Optional garnishes: fresh mint leaves, powdered sugar for dusting, edible flowers

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease them.
  2. Separate the eggs carefully. In a large bowl, beat the egg yolks with half the sugar (100g) until pale and thick, about 3-4 minutes. Add vanilla extract and mix well.
  3. In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar (100g) and continue whisking until stiff peaks form.
  4. Sift together the flour and cornstarch. Fold the flour mixture gently into the yolk mixture with a spatula to keep the batter airy. Then fold in one-third of the whipped egg whites to loosen the batter, followed by the rest carefully to avoid deflating.
  5. Divide the batter evenly into three bowls. Leave one plain (white), add red gel food coloring to the second, and blue to the third. Mix each gently until the color is uniform but don’t overmix.
  6. On each lined baking sheet, pipe or spread the colored batter in thin strips or circular patterns to create visually striking spirals when rolled. Use an offset spatula for smooth spreading.
  7. Bake each sheet for 8-10 minutes until the sponge is springy to the touch and lightly golden but not dry. Let cool briefly, then invert onto clean parchment paper and carefully peel off the original parchment.
  8. Roll each sponge sheet immediately while warm using the parchment paper to train the sponge to roll without cracking. Let cool fully in the rolled shape.
  9. Prepare the berry compote by combining strawberries, blueberries, raspberries, lemon juice, and honey in a small saucepan. Cook gently over medium heat for 5-7 minutes until berries soften but still hold some shape. Cool completely.
  10. Whip the chilled heavy cream with powdered sugar until soft peaks form. Fold in mascarpone and vanilla bean paste until smooth and creamy.
  11. Unroll the sponge rolls carefully. Spread a thin layer of cream on each, followed by a spoonful of berry compote. Roll them back up tightly but gently.
  12. Line the Charlotte mold with plastic wrap. Slice roulades into 1/2-inch (1.25 cm) thick rounds. Arrange the slices upright around the mold’s sides, alternating colors to showcase the red, white, and blue pattern.
  13. Fill the center of the mold with remaining cream and compote. Press gently to fill gaps and level the top. Cover and refrigerate for at least 4 hours, preferably overnight.
  14. To serve, unmold carefully, dust with powdered sugar, and garnish with mint or edible flowers if desired.

Notes

Roll the sponge while warm to prevent cracking. Use gel food coloring for vibrant colors without thinning the batter. Chill the cake for at least 4 hours or overnight for best flavor and shape. If roulade cracks, press firmly and chill to hide imperfections. Use a chilled metal bowl for whipping cream to improve stability. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 weeks.

Nutrition

Keywords: Charlotte Royale, rolled cake, red white and blue cake, French dessert, berry compote, mascarpone filling, patisserie style, festive cake

Find it online: https://dahliadishes.com/perfect-patisserie-style-red-white-and-blue-charlotte-royale-recipe-to-impress/