Swiss Roll

1. Preheat your oven to 350⁰F (175⁰C). Line the bottom of a 15 x 10-inch Swiss roll tin with parchment paper. Don’t skip the parchment here because this sponge likes sticking at the worst possible moment.
2. In a large bowl, whip the 4 large egg yolks with the 1/4 cup icing sugar for about 4 minutes until pale, thick, and ribbon-like.
3. Stir in the 1 tsp vanilla extract.
4. In another clean bowl, whip the 4 large egg whites with the 1/8 tsp salt on low speed until foamy.
5. Slowly add the 2 tbsp granulated sugar and continue whipping until medium peaks form. The whites should hold their shape but still look smooth, not dry.
6. Sift half of the 3/4 cup cake flour over the yolk mixture and gently fold it in.
7. Fold in half of the whipped egg whites.
8. Repeat with the remaining flour and then the remaining egg whites. Take your time, or you’ll knock out too much air.
9. Spread the batter evenly into the prepared pan.
10. Give the pan a tiny tap on the counter to release large air bubbles.
11. Bake for about 12 minutes, or until the centre springs back lightly when touched.
12. Let the cake cool for 2 minutes only.
13. Run a spatula around the edges, then dust the top lightly with icing sugar.
14. Place a clean tea towel over the cake and flip it onto another tray or flat surface.
15. Carefully peel off the parchment paper and dust the exposed side with a little more icing sugar.
16. Roll the cake up gently inside the tea towel while still warm. This helps prevent cracking later. Let it cool completely.
17. Once cooled, carefully unroll the cake. Spread the 2/3 cup raspberry jam evenly over the sponge, getting right to the edges.
18. Roll it back up snugly, but don’t squeeze too hard or the filling will ooze out. Dust with icing sugar and leave at room temperature while you make the cream.

Bavarian Cream

1. Pour the 1 cup of whole milk into a saucepan along with the seeds from the 1/2 vanilla pod or the 1 1/2 tsp vanilla bean paste. Heat gently until just simmering.
2. In a separate bowl, whisk the 4 large egg yolks with the 2/3 cup sugar until smooth.
3. Slowly pour the hot milk into the yolk mixture while whisking constantly so the eggs don’t scramble. Pour everything back into the saucepan.
4. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon, about 4 minutes. Don’t walk away here because it thickens quickly.
5. Strain the custard into a clean bowl.
6. In a small bowl, stir the 2 tbsp gelatin powder with the 1/3 cup cool water and let it bloom for 1 minute.
7. Whisk the gelatin mixture into the hot custard until completely dissolved.
8. Cool the custard to room temperature, then chill it for about 15 minutes. You want it cool but not setting yet.
9. Whip the 1 1/2 cups whipping cream to soft peaks.
10. Fold the whipped cream gently into the cooled custard mixture until smooth and light.

Assemble the Cake

1. Line a medium bowl with plastic wrap, leaving a little overhang.
2. Slice the Swiss roll into 1/2 inch slices using a sharp serrated knife.
3. If the slices squish a bit, chill the roll for 15 minutes first, as it will stabilise more and make cutting easier.
4. Arrange the slices tightly around the bowl, covering the bottom and sides completely.
5. Press them together gently so there aren’t big gaps where the cream could leak through.
6. Pour in the Bavarian cream and smooth the top. Cover with any remaining Swiss roll slices.
7. Cover the bowl with plastic wrap and chill for at least 4 hours, though overnight honestly gives the cleanest slices.
8. To serve, invert the Charlotte Royale Cake with Bavarian Cream onto a serving plate and carefully peel away the plastic wrap.
9. Slice into wedges with a sharp knife.