|Wind-whirled Ice Cream Cake|
Wind-whirled Ice Cream Cake
Megan is amazed to realize that she is the one controlling the wind--not Adam, the handsome boy whose family seems to control the elements. In The Carrier of the Mark by Leigh Fallon, Megan learns to control and use the wind for protection and love. If she used her power in the kitchen, Megan would mix up this recipe for Wind-whirled Ice Cream Cake with little effort. The secret to this airy, flour-less cake is whipping--lots and lots of whipping.
1/4 cup and 2 tablespoons white sugar, divided
6 large eggs, separated and at room temperature
1/2 teaspoon pure vanilla
5 ounces dark chocolate chips or pieces
3/4 teaspoon cream of tartar
3 cups ice cream of your choice
Preheat oven to 350 degrees. Coat a jelly roll pan (or cookie sheet with deep sides) with cooking spray and then flour the pan.
Melt the chocolate in a microwave safe bowl, stirring every 30 seconds to prevent burning.
In a medium sized bowl, beat just the egg yolks and 1/4 cup of sugar until it is light and fluffy (about 5 minutes). Beat in the vanilla. Add the melted chocolate and beat only until combined. Set aside.
Beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Sprinkle the 2 tablespoons of sugar over the egg whites and continue to beat until stiff peaks form.
Gently fold a small amount of the egg whites into the chocolate yolk mixture using a whisk or rubber spatula. Fold in the remaining whites until just mixed. Do not over mix or the batter will deflate. Pour the batter into the prepared jelly roll pan. Bake until the cake springs back when touched, about 12 minutes. Remove from oven and place it on a wire rack to cool for 10 minutes.
Carefully loosen the sides and bottom of the cake but do not remove it from the pan. Cover the cake with a large towel. Quickly flip the cake upside down so that it is sitting on the towel. If you have a second jelly roll pan, you can place it on top of the towel before flipping.
Roll the towel and cake like you would a cinnamon roll. Let cool.
While cake is cooling, remove the ice cream from the freezer and allow to thaw for about 15 minutes.
Gently unroll the cake and spread the softened ice cream evenly over the entire cake, leaving a 1/4 inch space on all sides. Roll the cake and ice cream together in a spiral as before, leaving the towel on the table. Don't worry if the cake cracks in places, it will still be yummy.
Place the cake in the freezer for a few hours before serving.
*I highly suggest that you serve this with the versatile chocolate sauce on the I Hate Chocolate Cake.
Those ice cream cake is so mouth-watering! I'd love to make that on my birthday. I have a very sensitive teeth but because it's an ice cream cake, I think my teeth won't get hurt that much. Or better yet, I should visit the dental clinic in Florence soon to help me with my sensitive teeth.ReplyDelete
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