Ian's Charlotte Royal Class

Join the brilliant Ian Cumming (GBBO contestant from series 6) live from Cambridge who will teach you the skills you need to master the tricky art of baking a Charlotte Royal. 

This class takes place on Sunday 20th February at the following times: 

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2hours for this class.

Ian's recipe is a swiss roll creation filled with delicious raspberry cream and bavarois, creating the perfect layers within the sponge.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Ian, learning many tips and tricks a long the way as you perfect all the skills required to make Ian's delicious take on the beautiful Charlotte Royal. Ian will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment

Whisk or Stand Mixer with Whisk Attachment 

Mixing Bowls

Cling Film 

Spatulas

Mixing Bowl for Assembly (4inches high, 8 inches wide) 

Small and Medium Saucepans

Baking Trays*

*Ian uses a 9x13inch and a 9x11inch, and a 7-inch round tin – this is because Ian is filling a bowl that is 8inches wide, so you should have a round baking tray that the diameter is 1inch smaller than the diameter of the bowl.

Ingredients

For the Swiss Roll:

5 Large Eggs* 

160g (4/5 Cups) Caster / Superfine Sugar

A Pinch of Salt 

160g (1 ¼ Cups) Plain / All-Purpose Flour

Vanilla Extract 

Cake Release Spray or Vegetable Oil

For the Raspberry Jam:

300g (approx. 2 Cup) Raspberries 

200g (1 Cup) Caster / Superfine Sugar

3tsp Lemon Juice

For the Bavarois Cream:

6 Sheets of Gelatine/2tbsp Powdered Gelatine** 

10 Large Egg Yolks

Pinch of Salt 

270g (1 1/3 Cups) Caster / Superfine Sugar

300ml (1 ¼ Cups) Milk 

2 x 250ml (2 Cups total) Double / Heavy Cream

For the Raspberry Bavarois:

150g (approx. 1 Cup) Raspberries  

50g (1/4 Cup) Caster / Superfine Sugar

1tsp Lemon Juice  

1 Sheet Gelatine or ½ tsp Powdered Gelatine

75g (approx. ½ Cup) Chilled Raspberries

For the Lemon Bavarois:

60ml Lemon Juice (approx. 2 Lemons) 

½ to 1 tsp Lemon Oil***

*Large Egg in UK = Extra Large Egg in US

**Ian strongly recommends trying to get hold of sheet gelatine as it takes the guesswork out of how big a tablespoon is. Here in the UK a normal sheet is 7 x 11.5 cm (2.75 x 4.5 inches).

***Ian uses lemon oil made by a US company called Boyajian. It isn’t the cheapest ingredient but it goes a long way and is absolutely delicious and I can’t recommend it highly enough.

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.