Strawberry Charlotte Royale Cake

For Jelly Roll Cake

1. Preheat oven to 325 Degrees Fahrenheit
2. Line 2 sheet pans with parchment paper or silicone mats
3. In a mixer, mix the egg yolks and sugar until pale in color and mixture becomes thicker. About 3-4 minutes
4. Meanwhile, whip the egg whites until stiff peaks form
5. Using a spatula, fold in the whipped egg whites into the egg yolk mixture in 3 installments. Make sure you do not deflate the egg whites
6. Fold in the flour, one tablespoon at a time until combined
7. Place 3/4 of the mixture into one sheet pan. Spread it out into an even thin layer
8. Place the other 1/4 of the mixture into the second sheet pan (this will be the bottom of the cake). Spread this mixture until it covers about the size of the bottom of the cake
9. Bake for 8-10 minutes or until cooked. Do not overcook
10. Remove from oven and place a clean kitchen towel on top until the cake cools. This will allow the cake to sweat making it easy to roll
11. When cake is completely cool. Spread the strawberry jam on the first sheet pan (not on the second one). Carefully roll it tightly into a log
12. Wrap the roll with plastic paper and refrigerate for a couple of hours (for easy cutting)

For Strawberry Bavarian Cream

1. In a small bowl, place the gelatin and water. Mix and set aside
2. In another bowl, mix in the egg yolks and sugar until the mixture turns pale and become thicker. About 3-4 minutes
3. Warm the milk in the microwave (milk should not be boiling hot)
4. Slowly mix the in the milk into the yolks
5. Place this mixture on top of a double boiler with simmering water underneath. Use a wooden spoon to stir until the yolk and milk mixture becomes thicker. About 4-5 minutes
6. Meanwhile puree the strawberries using a blender or a food processor. Strain if desired
7. Remove the milk mixture from the heat. Add the bloomed gelatin and strawberries. Mix well with a whisk
8. Place this mixture into the freezer for 10-15 minutes to cool but not set
9. In a mixer, whip the heavy cream until stiff peaks form
10. Fold the heavy cream into the strawberry cream in 2-3 installments being careful not to deflate the cream. Add the red food coloring if desired

Assembly

1. Use a medium mixing bowl and line it with plastic paper leaving an overlapping border of paper
2. Measure the exact bottom size using the 2nd sponge cake and cut to size
3. Cut the jelly roll into thin slices and place them neatly inside the bowl making sure there are virtually no gaps between them
4. Pour in the bavarian cream
5. Place the top of the cake
6. Cover with plastic paper
7. Refrigerate for a minimum of 4 hours or until the cake is set
8. Turn the set cake into a plate to unmold
9. If desired, brush the surface with melted apricot jam to give it a little shine
10. Enjoy!