Charlotte Royale (Swiss Roll Cake) - cooking recipe

Ingredients

4 None eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 1/4 cups strawberry jam
5 sheets gelatin or 1 1/2 tbsp powdered gelatin
2 cups heavy cream
1 None lemon, juiced
1 lb mascarpone or whipped cream cheese
1 1/4 lb strawberries, hulled and halved

Preparation

Preheat the oven to 400\u00b0F. Line a 13 x 15 inch rimmed baking tray with parchment paper. Beat the egg whites until stiff while slowly adding 1/3 cup sugar. Add the egg yolks, 1 at a time, then fold in the flour and baking powder. Transfer to the prepared pan, smooth out the top and bake for about 10 mins.
Immediately invert the cake onto a tea towel sprinkled with sugar and remove from the pan. Discard the parchment paper then cover with 1/2 of the jam and roll up lengthwise. Allow to cool then slice into 18 pieces and use to line a 10 inch cake pan.
For the mascarpone cream, bloom the gelatin in cold water to soften. Beat the cream until stiff, adding the remaining sugar, lemon juice and mascarpone (or whipped cream cheese, if using). Mix the gelatin with 3 tbsp of the cream, squeezing out any excess water if using sheet gelatin, then melt over low heat. Combine with the main mascarpone cream mixture. Place 1/2 the mixture in the cake pan, smooth and top with 1/2 the strawberries. Repeat, cover and chill for 2 hours.
Just before serving, warm the remaining jam and pour over the strawberries on top.