Friday, July 17, 2009
Swiss Roll With Caramel Frosting Filling and Brown Sugar Ice Cream
Kind of difficult to photograph on account of both being somewhat beige. The cake and frosting recipes are adapted from:
From Amish and Mennonite Kitchens, Good and Pellman
The ice cream is adapted from a Dorrie Greenspan recipe for vanilla. The only change I made was substituting brown sugar for white.
For the Swiss Roll:
3 eggs, separated
1 cup granulated sugar
1/3 cup water
1 cup AP flour
1 teaspoon baking powder
Grease and flour a jelly roll pan and preheat the oven to 425 degrees F.
Beat the egg whites until stiff. In another bowl, beat the yolks, sugar and water until quite light. Add flour sifted with baking powder to yolk mixture. Gently fold egg whites in.
Spread evenly in pan and bake 8-10 minutes. Invert onto a towel sprinkled with powdered sugar. Roll up and let cool.
For the Caramel Frosting:
1/2 cup butter
1 cup brown sugar 1/4 cup milk
2-3 cups sifted confectioner's sugar
melt butter in a sauce pan. Add brown sugar and cook over low heat for 2 minutes. Add milk and cook over medium heat, stirring until it comes to a boil. Remove from heat and let cool. When cool, beat in the confectioner's sugar until you reach a spreading consistency.
For the Brown Sugar ice Cream:
3 egg yolks
1 cup whole milk
1 cup heavy cream
1/2 cup brown sugar
2 teaspoons vanilla
In a mixing bowl, beat together the eggs and sugar. Meanwhile, heat cream and milk to a boil. Remove from heat and beat a few drops at a time into the egg mixture. After the first few splashes, you can add it more quickly, but you don't want to cook the eggs. Transfer back to sauce pan and cook to 170 degrees F. whisking constantly. Remove from heat, add vanilla and set in ice bath to cool. When completely chilled, process in an ice cream maker and then let harden a few hours in the freezer.