Strawberry Charlotte by shireen

                          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.