7-year-old’s make-up joke of the day:
7-year-old: Mom, do you know why Titanic is so fancy?
Me: No, why?
7-year-old: Because it always has a tie, got it?
Ice-cream cake roll
(Adapted from Smitten Kitchen)
4 large eggs, separated
1/8 tsp salt
1/8 tsp cream of tartar
50 g sugar
50 g dark brown sugar
1 tsp vanilla extract
1 1/2 tbs water
30 g Dutch-processed cocoa powder (more to dust)
45 g cake flour
1/2 tsp baking powder
2 pints vanilla ice-cream
200 g dark chocolate + 200 g heavy cream (optional)
Colorful sprinkle (optional)
- Preheat oven to 400 F.
- Line a 10″ x 15″ baking pan with parchment paper.
- In a medium bowl, beat the egg whites until foamy.
- Add the salt and cream of tartar.
- Slowly add sugar and beat until stiff peaks form. Set aside.
- In a large bowl, beat egg yolks.
- Slowly add brown sugar, and beat until thicken.
- Add the vanilla extract and water, and mix until incorporated.
- Use a spatula to gently fold the whites into the yolk.
- Sift the cake flour, cocoa powder, and baking powder in the egg mixture.
- Gently fold the dry ingredients into the egg mixture.
- Spread the batter into the lined pan.
- Bake for 7 minutes.
- Run a knife around the edge of the cake.
- Sift cocoa powder on top of the cake.
- Place a large dishcloth over the cake.
- Place a cooling rack over the cloth.
- Flip to unmold the cake.
- Gently peel the parchment paper off the cake.
- Use a serrated knife to cut the edge of the cake.
- Roll the cake tightly within the dishcloth.
- Let it cool to room temperature, about 20 mins.
- Meanwhile, leave the ice-cream at room temperature to soften a bit.
- Gently unroll the cake.
- Scoop ice-cream and drop all over the cake.
Use a small spatula to smooth the ice-cream.
- Roll the cake back up.
- Wrap the ice-cream cake in plastic wrap and freeze over night.
- Optional: before serving, heat heavy cream, and pour over chocolate pieces to make chocolate ganache. Pour chocolate ganache all over the ice-cream cake.
- Optional: use colorful sprinkles on top if you want.