Charlotte Russe Recipe

Charlotte Russe Recipe

Recipe by Wayne Harley Brachman
Makes: 12 individual cakes
Nutritional Information Per Serving (1 of 12 servings): Calories 296, Total Fat 16 g, Saturated Fat 6 g, Carbohydrates 34 g, Dietary Fiber 1 g, Sugar 23 g, Protein 4 g, Cholesterol 89 mg, Sodium 133 mg
Total Time: 55 minutes
Preparation Time: 30 minutes
Cooking Time: 25 minutes

Ingredients

Whipped Cream:

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 tablespoon vanilla extract

Cake:

• 1 cup cake flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon plus a pinch of salt
• 1 cup sugar, divided
• 6 tablespoons vegetable oil
• 4 large eggs, separated
• 1/4 cup cream sherry (such as Harvey's or Dry Sack)
• 1/4 cup frozen apple juice concentrate, thawed
• Pinch of cream of tartar

Filling:

• 1/4 cup raspberry jam or preserves
• 2 tablespoons apple juice or water
• 1 batch Whipped Cream (recipe above)
• 12 strawberries

Instructions

1. Chill a bowl and whip the heavy cream until it just begins to thicken, about 2 minutes. Add the powdered sugar and vanilla extract, then continue whipping until soft, fluffy peaks form, about another 2 minutes.
2. Preheat the oven to 350F and position a rack in the center. Line a 12-cup muffin pan with large paper or foil cupcake liners.
3. In a large bowl, sift together the cake flour, baking powder, 1/4 teaspoon salt, and half of the sugar three times. Create a well in the center and add the vegetable oil, egg yolks, cream sherry, and thawed apple juice concentrate. Mix gently on low speed until just combined.
4. Using a clean, dry bowl, whisk the egg whites with the pinch of salt and cream of tartar until foamy and creamy, about 2 minutes. Gradually add the remaining sugar while continuing to whisk until the egg whites reach a thick, shaving cream-like consistency.
5. Fold one-third of the egg whites into the yolk batter, then fold in the remaining whites carefully. Spoon the batter into the muffin cups, filling each no more than two-thirds full. Bake for 16 minutes, or until a skewer inserted in the center comes out clean and the cake springs back when gently pressed. Cool the cupcakes on a rack.
6. Cut 12 circles measuring approximately 2 1/4 inches in diameter and 12 bands 2 by 8 1/2 inches from glossy cardstock. Wrap the bands around each circle forming small cups, securing with tape or ribbonbut do not tape the circles themselves, allowing movement.
7. Mix the raspberry preserves with the apple juice until smooth. Slice each cupcake into two layers. Spread about 1 teaspoon of the raspberry mixture between each layer, then place the cakes into the paper holders, aligning the cake's top with the paper rim.
8. Fill a piping bag fitted with a star tip with prepared whipped cream. Pipe the cream so it rises approximately 1 inch above the edge of the paper rim. Garnish each with a fresh strawberry on top.

Delight your guests with these elegant Charlotte Russe cupcakeslight, airy cakes layered with raspberry filling and crowned with fluffy whipped cream and juicy strawberries. Perfect for any celebration, this timeless dessert will inspire you to channel your inner pastry chef!