What wonderful charlottes! It really makes the world a small place when we are baking similar recipes at the same time all from the Cake Bible.
Notes on my experience.
Firstly I don’t have cake flour so used 75% unbleached plain (all-purpose) and 25% corn flour (corn starch). This was also the first time I’d made biscuit, but it turned out great (maybe not quite as high as it should have, but light as a feather). I had no problems rolling it up. I made a small ‘jelly roll’ using left-over passion fruit mousseline from a previous cake with the cut off after making the round base. It was delicious. I used locally made raspberry preserve but did not remove the seeds. My biggest problem/question was figuring out how to line a bowl with circles and not have any gaps. This I did not achieve. When I poured the semi-set bavarois into the cake lined bowl, the little triangular gaps immediately filled up. I still cannot see how this can be avaoided but the picture in the Cake Bible does not show any seepage. Also, I think I could have made the jelly roll tighter but I did use Rose’s method - maybe not aggresively enough!
I added kirsch to the bavarois and it was superb - silky smooth with a heavenly texture. As the bowl was lined with cling-film, no problems when removing it on to the plate. I then glazed it with seived apricot jam. I think it looks a bit ‘rough’ but all the tasters gave very high pariase. My sister, who tastes most of my baking, said it was one of the best ever. I will definitely make it again and it was well worth the effort.
But most of all, fellow bloggers, it was fun to make with you guys!