Here is my Charlotte Royale. Please excuse my particularly bad photos and believe this tastes a lot better than it looks!
You will find the recipe used in the programme here.
For the swiss roll
250g self raising gluten free flour
1 teaspoon gluten free baking powder
170g caster sugar
75ml sunflower oil
12ml white vinegar or lemon juice
200ml cold water
few drops vanilla extract
For the raspberry mousse
250g raspberries (fresh or frozen)
125g caster sugar
7 teaspoons cornflour
175ml coconut cream
Coconut cream and raspberries to decorate
To make the raspberry mousse
Blitz the raspberries in a food processor and sieve the puree into a bowl.
Blend the cornflour with a little cold water.
Place the caster sugar and 125ml water into a saucepan. Bring to the boil and add the raspberry puree. Bring back to the boil and thicken with the cornflour. Leave to cool.
For the swiss roll.
Line a 12 x 8 inch swiss roll tin with baking parchment. Place another piece of parchment the same size on a worktop and sprinkle with caster sugar.
Place the gluten free flour, baking powder, salt and caster sugar into a large mixing bowl.
Measure the sunflower oil, vinegar, vanilla and water into a jug and mix into the dry ingredients to make a smooth thick batter.
Pour into the tin and bake for 20 minutes.
Turn the sponge out on top of the prepared baking parchment, move the sponge around so it doesn’t stick to the paper. Leave for 5 minutes with the baking parchment on top.
While the sponge is still quite hot, spread on the strawberry jam and roll up the sponge using the baking parchment to keep the sponge together. Keep the baking parchment around the sponge until cold.
Line a 2 pint bowl with cling film. Cut the swiss roll into slices 1cm thick. Line the bowl with the sponges packing tightly together.
Whip the coconut cream until thick, fold into the raspberry mixture and pour on top of the sponges.
Leave to set before turning out onto a serving plate.
You can boil a spoonful of apricot jam with a spoonful of water and brush this over the sponge if you don’t fancy coating the sponge in arrowroot.
Decorate with the whipped coconut cream and raspberries.