Strawberry Charlotte

By on April 28, 2011

 Strawberry Charlotte

Ingredients for jelly roll

Eggs 3
Flour 3 ounces
Sugar 3 ounces
Baking powder ½ tsp
Vanilla essence ½ tsp
Ingredients for filling
Egg yolks 2
Corn flour 1 tsp heaped
Sugar 3 ounces
Milk ¾ cup
Vanilla essence ½ tsp
Gelatin powder 1 tbsp heaped
Fresh cream whipped 1 cup + 1 cup
Strawberries 1 cup

Method for jelly roll

Beat 3 eggs, 3 ounce sugar till fluffy fold in 3 ounce sifted flour and ½ tsp baking powder mixture with ½ tsp vanilla essence, spread mixture in a well greased and paper lined Swiss rolled tray, bake on 200 degree C for 10 minutes, remove Swiss roll on a clean cloth sprinkle with caster sugar, spread Swiss roll with strawberry jam, roll Swiss roll and cut into 1 ½ cm thick slices, line the base and sides of a glass bowl with jelly roll, put 1 cup fruit cocktail in it, soak the cake with syrup, keep in the fridge till you prepare the filling.
Method for filling
Beat 2 yolks, 1 tsp corn flour and 3 ounce sugar till foamy, mix in the ¾ cup milk and cook on low flame stirring continuously till custard slightly thickens, remove from heat add in ½ tsp vanilla essence, dissolve 1 tbsp gelatin with ¼ cup water and add to the custard, beat 1 cup cream and add to the cooled custard, fill the mold with prepared cream, chill till firm and set, dip the mold in hot water, quickly over turn on a serving plate, garnish with 1 cup whipped cream.