How to make
Begin by preheating the oven to 180°C (356°F).
Prepare the sponge base. In a large mixing bowl beat the eggs together with the sugar and vanilla extract until the mixture becomes light, fluffy, and pale. This process incorporates air and helps the sponge become soft and airy.
Gradually sift in the flour while gently folding the mixture so it stays light and smooth.
Pour the batter into a baking tray lined with parchment paper. The tray should be approximately 40 x 30 cm (about 16 x 12 inches). Spread the batter evenly so the sponge layer remains about 1 cm thick.
Bake for about 12-15 minutes until the sponge becomes lightly golden.
Allow the sponge to cool completely.
Once cooled, cut the sponge according to the shape of the bowl or mold you plan to use (about 20 cm / 8 inches). Cut strips about 3-4 cm wide from the long sides of the sponge. These strips will form the walls of the Charlotte.
Line the inside of the bowl or mold with plastic wrap, allowing the wrap to extend over the edges.
Arrange thin orange slices along the bottom and sides of the mold.
Place the sponge strips vertically along the inner wall to create the sides of the cake. Cut a round piece of sponge to fit the bottom of the mold (this will later become the top of the cake when inverted).
Prepare the orange syrup by mixing the fresh orange juice with the sugar. Brush or drizzle the sponge lightly with the syrup so it becomes soft and aromatic.
Next prepare the orange cream.
In a saucepan whisk together the egg yolks, sugar, and cornstarch. Gradually add the milk, orange zest, and orange juice.
Cook the mixture over moderate heat while stirring constantly. Continue stirring until the cream thickens and becomes smooth and velvety.
Remove the cream from the heat and add the butter. Stir until the butter melts completely and blends into the cream.
Allow the cream to cool to room temperature.
Pour half of the orange cream into the prepared sponge shell. Place another layer of sponge in the middle (this layer can be assembled from leftover sponge pieces if necessary). Lightly syrup it again.
Add the remaining cream and finish with the final sponge layer on top.
Cover the dessert and refrigerate for at least 6 hours, preferably overnight, so the Charlotte sets properly.
Before serving, carefully invert the cake onto a plate and remove the plastic wrap. The decorative orange slices will appear beautifully on top.
Take a look at our recipe for a wonderful French country cake, the delicious light carrot cake, or the popular Napoleon cake.
