Image: Barbara L. Hanson on Flickr
(free to use with attribution)
Some of us who are old enough can remember looking into the local bakery window in the cooler months to see these delicacies line up in one of the cases staring back at us with their paper collars and maraschino cherry eyes. Because they were mostly made from whipped cream and refrigerated cases were not always available, they were made daily and sold out quickly before they could spoil. You saved up your pennies and ran to the bake shop while mother was in the grocery store and spent several minutes in heaven.
Following is a recipe gleaned from one adapted from one in The Brooklyn Cookbook
' by Lyn Stallworth and Rod Kennedy Jr. Makes 15 cakes.
For cake:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1 tablespoon cold water
1/2 cup plus 1/3 cup sugar
1/2 teaspoon vanilla extract
For topping:
2 cups heavy whipping cream
2 tablespoons confectioners’ sugar
Raspberry jam
15 Maraschino cherries
Chocolate sprinkles or shavings (optional)
Directions:
Preheat the oven to 350 degrees. Butter a 10x15 inch nonstick jellyroll pan.*
Sift together the flour, baking powder and salt in a small bowl, set aside.
In a mixing bowl using a wire whisk or electric beaters, whip the egg whites and water together, gradually adding 1/2 cup of sugar, until mixture is thick, bright white, and glossy. Set aside.
In a separate mixing bowl, using a wire whisk or electric beaters, whisk the egg yolks until thickened and slightly lighter in color. Gradually add the 1/3 cup of sugar followed by the vanilla and beat until quite thick and pale. Gently fold the yolks into the whites with a rubber spatula, then fold in the dry ingredients until just combined; be careful not to over-mix.
Spread the batter evenly into the prepared baking dish. Bake for 12-15 minutes, until lightly browned and springy to the touch. Remove pan from oven and set on a wire rack to cool slightly. Cut out rounds of cake with a 2 1/2 inch cookie cutter and set aside.
With a chilled wire whisk or electric beaters, whip the heavy cream until it forms soft peaks. Add the confectioners’ sugar and continue whipping until it forms stiff peaks.
Assemble the Charlotte Russe: Place a round of sponge cake at the bottom of a paper cup. Top with a teaspoon of raspberry jam or vanilla custard, followed by a generous dollop of whipped cream. If desired, spoon the whipped cream into a pastry bag fit with a star tip and pipe into the cup. Top with a maraschino cherry (and chocolate sprinkles, if desired).
A jellyroll pan works best but if you don’t have one, substitute a 9x13 inch nonstick baking pan. Butter the pan generously, and increase baking time to 15-18 minutes.
(free to use with attribution)
Some of us who are old enough can remember looking into the local bakery window in the cooler months to see these delicacies line up in one of the cases staring back at us with their paper collars and maraschino cherry eyes. Because they were mostly made from whipped cream and refrigerated cases were not always available, they were made daily and sold out quickly before they could spoil. You saved up your pennies and ran to the bake shop while mother was in the grocery store and spent several minutes in heaven.
Following is a recipe gleaned from one adapted from one in The Brooklyn Cookbook
' by Lyn Stallworth and Rod Kennedy Jr. Makes 15 cakes.
For cake:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1 tablespoon cold water
1/2 cup plus 1/3 cup sugar
1/2 teaspoon vanilla extract
For topping:
2 cups heavy whipping cream
2 tablespoons confectioners’ sugar
Raspberry jam
15 Maraschino cherries
Chocolate sprinkles or shavings (optional)
Directions:
Preheat the oven to 350 degrees. Butter a 10x15 inch nonstick jellyroll pan.*
Sift together the flour, baking powder and salt in a small bowl, set aside.
In a mixing bowl using a wire whisk or electric beaters, whip the egg whites and water together, gradually adding 1/2 cup of sugar, until mixture is thick, bright white, and glossy. Set aside.
In a separate mixing bowl, using a wire whisk or electric beaters, whisk the egg yolks until thickened and slightly lighter in color. Gradually add the 1/3 cup of sugar followed by the vanilla and beat until quite thick and pale. Gently fold the yolks into the whites with a rubber spatula, then fold in the dry ingredients until just combined; be careful not to over-mix.
Spread the batter evenly into the prepared baking dish. Bake for 12-15 minutes, until lightly browned and springy to the touch. Remove pan from oven and set on a wire rack to cool slightly. Cut out rounds of cake with a 2 1/2 inch cookie cutter and set aside.
With a chilled wire whisk or electric beaters, whip the heavy cream until it forms soft peaks. Add the confectioners’ sugar and continue whipping until it forms stiff peaks.
Assemble the Charlotte Russe: Place a round of sponge cake at the bottom of a paper cup. Top with a teaspoon of raspberry jam or vanilla custard, followed by a generous dollop of whipped cream. If desired, spoon the whipped cream into a pastry bag fit with a star tip and pipe into the cup. Top with a maraschino cherry (and chocolate sprinkles, if desired).
A jellyroll pan works best but if you don’t have one, substitute a 9x13 inch nonstick baking pan. Butter the pan generously, and increase baking time to 15-18 minutes.