Directions: |
Directions:Preheat oven to 375º.
Prepare a jellyroll pan (cookie pan with 1-inch edges). Line bottom of the pan with parchment baking paper or waxed paper cut to fit the bottom of the pan. Grease this paper generously. Set aside.
Prepare a clean dish towel by sprinkling it generously with powdered sugar. Set aside.
Basic Cake:
Beat eggs in a bowl on high speed until very thick and lemon colored (about 5 minutes). [Tip: Beat eggs in a small bowl to thicken more rapidly, then transfer into a larger mixing bowl and add rest of ingredients.]
Gradually beat in sugar a little at a time.
Beat in water and vanilla on low speed.
Gradually add flour, baking powder, and salt, beating just until batter is smooth.
Pour into a prepared jellyroll pan.
Bake until a cake tester inserted in the center comes out clean, e.g., 12 - 15 minutes.
Immediately loosen cake from sides of the pan (run a knife along the edges), then invert the pan on the prepared dish towel with the powdered sugar.
Carefully remove the paper from the bottom of the cake and trim the stiff edges of the cake, if necessary.
While hot, carefully roll the cake and the towel together along the wide end for Ice Cream Cake (if you roll from the narrow end, it will make a taller finished product -- which may be better for jelly than for ice cream). [Tip: Allow the sugared towel to be rolled with the cake in order to it keeps it from sticking together, and also it allows the cake to be unrolled and spread later when inserting the filling.
Cool on a wire rack, wrapped in a towel for at least 30 minutes.
When cool, it is ready for the filling to be added.
Jelly:
Beat jelly with a fork or whisk until softened slightly.
Unroll cake and then spread the jelly, covering the cake completely.
Reroll the cake. Sprinkle the top with powdered sugar. Ready to serve.
Ice Cream:
Unroll cake and then scoop ice cream by the spoonful onto the cake until covered. [Tip: You can place ice cream in mixing bowl and mix until softened slightly and easier to spread, but you must work rapidly in order to not let the ice cream melt.]
After the ice cream is spread, reroll the cake and sprinkle with powdered sugar. Wrap in a towel, then wrap cake (still in the towel) with aluminum foil and place it in the freezer.
Freeze at least 4 hours [Tip: It's even better if you freeze it overnight.]
When ready to serve, remove from freezer, let sit at room temperature for about 5 - 10 minutes prior to cutting and serving.
[Tip: When rolling and unrolling the cake, handle the cake gently so you do not break it apart.] |
Personal
Notes: |
Personal
Notes: This is a personal favorite and the one I always requested as a birthday cake. You can be very creative in the flavor, or multiple flavors of ice cream you put in the center, as well as including chocolate chips and/or walnuts or other nuts and fillings. The cake can also be served with toppings, whipped cream, chocolate sauce, strawberries, or lemon sauce.
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