Recipe courtesy of Wayne Harley Brachman

Charlotte Russe

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  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 12 cakes






  1. In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
  2. FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
  3. Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
  4. In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
  5. Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
  6. Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
  7. FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
  8. Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.