Tuesday, July 05, 2011
Sorry, I felt compelled to give this post a stupid title. Anyhoo, look what you can do with a jelly-roll and some ice cream.
For The Jelly Roll:
3 large eggs, separated
1 cup granulated sugar
1/3 cup water
1 cup AP flour
1 teaspoon baking powder
Icing sugar for dusting
Preheat oven to 425 degrees F. Grease and flour a jelly-roll pan.
In a large bowl, beat the egg yolks, sugar and water until light. Slowly beat in the flour and baking powder.
In a small bowl, beat the whites until stiff. Fold into the first mixture gently.
Pour into pan, tilt to coat evenly, and bake about 8 minutes or until cake springs back when lightly pouched.
Loosen sides from pan with a knifer and invert onto a towel covered with a dusting of icing sugar. Roll up. Let cool slightly. Unroll and spread with jam of your choice. Re-roll and chill before slicing.
For the ice cream:
1 cup milk
1 cup heavy cream
3 large egg yolks
1/2 cup granulated sugar
1/4 cup dark cocoa powder
1 teaspoon vanilla extract
Combine egg yolks and sugar in a heat-proof bowl, whisking until well combined. heat milk and cream to steaming. Pour slowly into eggs and sugar, whisking contently. return to pan and cook until it reaches 170 degrees F. Strain into a bowl through a fine mesh sieve. Whisk in cocoa and vanilla. Place in an icewater bath to cool.
Freeze in trays, stirring with a fork every 30 minutes until firm, or process in an ice cream maker. When very firm, assemble bombe.
Line a bowl with cling film with sides overlapping. Arrange slices of jelly-roll in bottom and up sides filling gaps if needed with half slices. Fill with ice cream, pressing down to fill any gaps. Arrange remaining slices over top. Bring up sides of cling film and cover tightly. Weight with a plate and freeze several hours before inverting and serving.