Charlotte-Style Ice Cream

Name: Charlotte-Style Ice Cream
Yield: 2 servings
Cuisine: American
Ingredients: 2 large ○Egg; 60 grams ○Sugar; 50 grams ○Cake flour; 10 grams ○Unsalted butter; 10 ml ○Milk; 2 drops ○Vanilla oil (optional); 2 small cups Haagen Dazs ice cream (vanilla) or similar; 1 Jam (your choice of jam, such as strawberry, apricot, or marmalade); 100 ml Heavy cream; 10 grams Sugar; 1 Fruit in season (I used strawberries and Kiyomi oranges for the cakes in the photo

cookpad.japan @cookpad_jp

I gave my usual ice cream an elegant touch.
I like genoise, so I combined it with some fruit in season and made a cake-style ice cream.

I use a whole small cup of Haagen Dazs ice cream, but you can also pack the ice cream into a circular mold and make them in smaller sizes to make them look more elegant. In that case, you don't need to spread the whipped cream at an angle.
After determining the sizes of the parts to fit the mold, then all you have to do enjoy assembling the parts. Recipe by Konatamago

I gave my usual ice cream an elegant touch.
I like genoise, so I combined it with some fruit in season and made a cake-style ice cream.

cookpad.japan @cookpad_jp

I gave my usual ice cream an elegant touch.
I like genoise, so I combined it with some fruit in season and made a cake-style ice cream.

Saved

Ingredients

2 servings

One sponge cake sheet (30 × 30 cm) (store-bought is fine)
2 large○Egg
60 grams○Sugar
50 grams○Cake flour
10 grams○Unsalted butter
10 ml○Milk
2drops ○Vanilla oil (optional)
2 smallcups Haagen Dazs ice cream (vanilla) or similar
For assembling and decoration:
1Jam (your choice of jam, such as strawberry, apricot, or marmalade)
100 mlHeavy cream
10 gramsSugar
1Fruit in season (I used strawberries and Kiyomi oranges for the cakes in the photo

Saved

Steps

1

Prepare 2 eggs worth of sponge cake as instructed below. (If you are using a store-bought sponge cake sheet, start from Step 8.)
2

Line the baking sheet with parchment paper. Put the unsalted butter and milk in a small bowl and melt the butter.
3

Preheat the oven to 170-180℃ (340-355°F).
4

Put egg and sugar in a bowl and warm over a double boiler. Remove from the double boiler after the mixture is warm, and whip well until the mixture becomes pale and thick.
5

Add the cake flour to the bowl from Step 4, and mix without kneading. Add 1-2 drops of vanilla oil to the unsalted butter and milk mixture (optional) from Step 2.
6

Scoop one spoonful of the egg, sugar, and flour mixture and add it to the bowl with the unsalted butter and milk mixture. Mix well to let the ingredients blend together. Put the mixture into a bowl, and keep mixing until the batter becomes shiny.
7

Pour the batter into a baking sheet and bake in a 170℃/340F oven for about 10 minutes. Remove the parchment sheet, and cover with a tightly wrung out kitchen towel and let it cool down.
8

Prepare the jam to spread onto the sponge cake. Strain the jam with a strainer to get a more even cross section when cutting the sponge cake.
9

Thinly slice the fruit for decoration, and store in the refrigerator.
10

After the sponge cake has cooled down, make four 5-cm wide slices, and keep the remaining sponge for the bottom part of the cake, which will be 2 round shapes 7 cm in diameter.
11

If you are using a round store-bought sponge cake, thinly slice it in half and keep one slice for the bottom, and cut off 5 cm wide sponge sheets from the other slice.
12

Cut the 4 5-cm wide slices of sponge sheets in half so that they will be easier to work with. Arrange them on a cutting board without any space in between, and evenly spread on the jam.
13

If there are spaces in between the sponge sheets, the jam will fill it and the cross section of the cake will not turn out nicely.
14

Evenly pile up the 4 slices of sponge cake without any overlapping along the long edges of the sponges. Place a sheet of plastic wrap on top, and press gently to let it set.
15

Remove the plastic wrap a little at a time, and precisely cut the sponge into 6 mm widths.
16

Wipe the kitchen knife after each cut to get a clean finish. Cut out the base part of the cake from the remaining sponge not spread with jam.
17

Cut a sheet of parchment paper into about a 6 cm width, and arrange about 24 cm of the striped sliced sponge cake on top.
18

Add sugar to heavy cream and whip it until stiff. Thinly spread heavy cream on the sponge cake to be used for the base. Spread the heavy cream on the striped sponge cake at an angle, starting thin at the base, and gradually getting thicker at the top. Leave about 5 mm at the top free of the cream
19

Spreading the heavy cream at an angle in Step 18 is to make it fit the shape of the ice cream cup, and to make the shape perpendicular when attaching the cake.
20

Place the base sponge cake onto a plate. Remove the ice cream from the paper cup and place it upside down on the base cake.
21

To remove the ice cream from the paper cup, make a small cut on the edge of the cup and tear it while twisting it off.
22

Hold both sides of the parchment paper from Step 18, stick the middle part of the sponge on the base of ice cream, and then wrap the sponge quickly onto the outside of the ice cream.
23

You should be able to wrap the sponge nicely if you stick the sides of the sponge to the ice cream at the same time. Place sliced fruit on top and decorate with mint leaves.
24

This is how it looks when it is cut.
25

Removing the browned surface of the sponge cake will make the zebra pattern of the sponge cake more beautiful. And also, I think this makes the sponge cake adhere better to the ice cream.
26

There should be some sponge cake left over. You can freeze it, and enjoy it as your desert for the following day...
27

There should also be some leftover whipped cream, so enjoy it with some fruit or cold dessert, or in drinks -- just be sure to use it up quickly.