Home › Vegetables › Charlotte Russe Filling for Sponge Cakes

Charlotte Russe Filling for Sponge Cakes

1 cup double cream. 1-3 cup sugar. 1 egg white. 2 tablespoons of wine or vanilla.

Whip cream until stiff, beat eggs stiff and add sugar to eggs; whip until light. Fold in the cream, add flavoring and put between cake and on top. Serve same day it is made.