A light and airy sponge cake with a creamy, stabilized whipped cream topping.
Charlotte Russe Cake is a nostalgic dessert that combines light sponge cake, fluffy whipped cream, and a cherry on top. It's a classic treat that brings old-school charm to any occasion.
Why you'll want it now, A nostalgic dessert with the perfect balance of light cake and creamy topping.
Why this recipe works
This recipe uses a light sponge cake base to absorb the flavors without becoming soggy. The whipped cream is stabilized for a fluffy texture, and the cherry on top adds a touch of brightness and nostalgia.
Equipment
9-inch (23 cm) round cake pan
Mixing bowls
Electric mixer with whisk attachment
Rubber spatula
Cooling rack
Parchment paper
How to make it
Preheat oven to 350°F (175°C). Line a 9-inch (23 cm) round cake pan with parchment paper.
In a large bowl, beat egg yolks and sugar until pale and thick. Stir in vanilla extract.
In a separate bowl, beat egg whites with salt until stiff peaks form. Gently fold into the yolk mixture.
Sift flour over the egg mixture and gently fold until just combined.
Pour batter into the prepared pan and bake for 18-20 minutes until the cake springs back when touched lightly.
Cool the cake in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom, then gently heat until dissolved.
In a large bowl, whip cream with powdered sugar and vanilla until soft peaks form. Gradually add dissolved gelatin and continue to whip until stiff peaks form.
Place the cooled cake on a serving platter. Spread whipped cream over the top and sides of the cake.
Top with maraschino cherries, evenly spaced around the edge.
Enjoy this classic Charlotte Russe Cake, a delightful blend of light sponge and creamy topping that's sure to bring back sweet memories.
How you'll know it's ready
The sponge cake is ready when it springs back lightly when touched and a toothpick inserted into the center comes out clean.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F and start checking the cake a few minutes early, as the fan may bake it faster.
Frosting, filling & glaze notes
The whipped cream should be thick and hold firm peaks when spread on the cake, thanks to the stabilized gelatin.
Troubleshooting
If the sponge cake is too dense, ensure you beat the egg whites to stiff peaks before folding.
If the whipped cream is runny, make sure the gelatin is properly dissolved and incorporated.
If the cake is sticking to the pan, ensure the parchment paper fully lines the bottom.
If the cherries slide off, slightly press them into the whipped cream to secure.
Storage
Store in the refrigerator for up to 3 days. Best served chilled.
Make ahead
The sponge cake can be baked a day in advance and stored at room temperature wrapped tightly. Assemble with whipped cream and cherries on the day of serving.
Variations
Add a layer of fresh strawberries or raspberries between the cake and whipped cream for a fruity twist.
Use chocolate sponge cake for a richer flavor.
Top with a variety of berries instead of just cherries.
Frequently asked questions
Can I use store-bought whipped cream?
For the best texture and stability, it's recommended to make the whipped cream from scratch with gelatin.
How do I stabilize whipped cream without gelatin?
You can use cornstarch or a commercial whipped cream stabilizer as an alternative.
Can I freeze Charlotte Russe Cake?
It's best enjoyed fresh, but you can freeze the sponge cake. Thaw and assemble with fresh whipped cream.
What can I use instead of maraschino cherries?
You can use fresh cherries or berries of your choice.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
