Strawberry Charlotte Royale - James Martin Chef

Ingredients

• 1 tsp veg oil
• 5 medium eggs
• 125g caster sugar
• 125g plain flour
• 200g strawberry jam
• 6 egg whites, whisked to peaks
• 300ml strawberry puree
• 600ml double cream, whipped
• 16 gelatine leaves
• 500ml ready-made custard
• Strawberries
• Redcurrants
• Raspberries
• Biscuit tuiles
• Mint leaves
• Pre heat the oven to 180°C.
• Brush the oil all over the inside of a 3L glass bowl, line with cling film and press in right to the edges.
• Line 22cm x 32 cm tin with greaseproof paper.
• In a stand mixer, whisk the eggs and sugar until it reaches ribbon stage (approximately 5 to 6 minutes).
• Fold in the flour and pour into the tin. Level out the mixture and bake for 10 to 12 minutes on the middle shelf.
• Remove from the oven and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar and remove the paper.
• Spoon the jam all over the sponge and roll up tightly.
• Slice into 1 cm pieces and place the sliced Swiss roll on the inside of the lined bowl, covering the sides completely.
• Soak the gelatine in water for 5 minutes.
• Fold the custard mixture into the cream and then fold in the whipped egg whites.
• Pour the mousse mixture into the Swiss roll-lined bowl, right to the top. Chill in the fridge for 4 hours.
• Turn out onto a large platter or cake stand and decorate with strawberries, red currants, biscuit tuiles, mint sprigs and raspberries.