Charlotte Royal with Apricot & Coffee-Mascarpone
1 h + 3 h
Medium
Recipe Ingredients
Ingredients for the Sponge
- 6 large eggs, at room temperature + separated
- 130 grams caster sugar
- 80 grams cake flour, sifted
- Pinch of salt
- 3–4 tablespoons apricot jam, warmed slightly (for brushing on slices)
Ingredients for the Coffee-Mascarpone Filling
- 300 grams Mascarpone cheese, at room temperature
- 200 millilitres whipping cream, cold
- 40–50 grams icing sugar
- 1–1½ teaspoons instant coffee powder dissolved in a little hot water or 2 teaspoons cooled espresso
- 1 teaspoon vanilla extract
Methods
1. Preheat the Oven
Preheat your oven to 180°C (350°F) and line a 33×43 cm (13″×17″) baking tray with a sheet of baking parchment.
2. Whisk the Egg Whites
You will need two large mixing bowls: one for the egg whites and one for the yolks. Separate the egg whites from the yolks. Using an electric mixer, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar and whisk until glossy and firm.
3. Make the Batter
Whisk together the egg yolks and the remaining sugar until light and very thick. It may take around 5 minutes. Sift 80 grams of cake flour over the mixture, and mix very gently at low speed until the flour is incorporated. Gently fold the egg whites into the yolk mixture in batches. Be careful not to knock the air out of the batter you incorporated by whisking.
4. Bake the Sponge
Pour the mixture onto the lined baking tray and smooth it out until evenly distributed. Bake the cake base for 10–12 minutes, until lightly golden and just set. It bakes very quickly, so keep an eye on it.
5. Roll Sponge with Apricot Jam
Turn the sponge onto a fresh sheet of baking parchment and peel away the baking paper from the tray. Spread warmed apricot jam evenly over the sponge. Using the parchment to guide the roll and a small palette knife or dough cutter to roll it tightly from the long side.
6. Prepare the Coffee-Mascarpone Filling
Dissolve instant coffee in 1 teaspoon of hot water (or use cooled espresso).
In a mixing bowl, whisk 300 grams of Mascarpone, 1 teaspoon of vanilla extract, and 40––50 grams of icing sugar until smooth.
In a separate bowl, whip 200 millilitres of cream to soft peaks.
Gently fold whipped cream and cooled coffee into the Mascarpone mixture until light and airy.
7. Assemble the Charlotte Royal
Line a dome-shaped bowl (∼ 20 cm diameter / 8’) with cling film.
Slice the cooled Swiss Roll into thin slices (∼ 5 mm). I used the handle of a fork for guidance.
Arrange the slices around the bowl, covering the bottom first. Pipe or spoon the cream, filling the centre. Cover the filling with remaining slices to form a smooth dome.
Refrigerate the Charlotte Royal for 2–3 hours (better overnight) to set.
8. Turn Out & Serve
Gently invert the bowl onto a serving plate and remove the cling film. Slice carefully – spiral pattern should be visible in each wedge.
Baker’s Note
Thin slices are key for a seamless dome. Thicker slices make it bulky and harder to assemble.
If you enjoy working with rolled sponge cakes, you may also enjoy making Strawberry Rolled Layer Cake, or experimenting with other rolled bakes on the blog.
Tips for Best Charlotte Royal
- Room Temperature Eggs: Make sure the eggs are at room temperature before you start. This helps achieve maximum volume when whipping.
- Gently Folding: Be careful and gentle when folding in the egg whites to keep the batter airy and avoid deflating the mixture.
- Rolling While Warm: Roll up the sponge while still warm using a new sheet of baking parchment. Rolling it up when still warm, prevents cracking and ensures the correct shape.
Variations to Try
- Black Forest Twist: cocoa sponge + cherry compote filling.
- Mediterranean Summer: sponge with apricot jam + yogurt-Mascarpone cream + lightly roasted figs or peaches in the centre.
- Spiced Istanbul: vanilla sponge + rosewater cardamom cream + pistachio garnish.
All variations follow the same assembly technique – just swap sponge flavour or filling to match seasonal or regional inspirations.
Make-Ahead & Storage
- Sponge and filling can be prepared a day ahead. Assemble 2–3 hours before serving for optimal structure.
- Covered in the fridge, Charlotte Royal keeps 2 days. Avoid freezing.
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Conclusion
The Charlotte Royal is a timeless European patisserie that balances elegance, flavour, and visual drama. With this apricot and coffee-Mascarpone version, the delicate spiral of the Swiss roll slices forms a dome that is as much a feast for the eyes as for the palate. It’s a perfect showpiece for a leisurely brunch, afternoon coffee, or festive gathering — a slice of European café culture on your plate.
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