Icebox Cake With Bourbon Recipe
Ingredients
| Butter, for greasing | ||
| 4 eggs, separated, whites stiffly beaten | ||
| Sugar | 100 Gram | |
| Cocoa powder | 40 Gram, sifted | |
| Plain flour | 40 Gram | |
| Salt | 1 Pinch | |
| Caster sugar | ||
| 1 quantity Double | ||
| Chocolate Chip Ice Cream | ||
| Bourbon | 50 Milliliter (Filling:) | |
| Icing sugar, to decorate | ||
| Chocolate Butter Sauce, to serve | ||
Directions
Butter and line a 23 x 33 cm/9 x 13 inch Swiss roll tin with greaseproof paper.
Brush with melted butter and dust with flour.
Whisk the egg yolks with the sugar in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Sift together the cocoa powder, flour and salt, then fold into the egg yolks.
Gently fold in a third of the beaten egg whites, then fold in the rest.
Spread the mixture into the tin smoothly and bake in a pre-heated oven for 10-12 minutes or until springy to the touch.
Spread a kitchen towel on a work surface, cover it with greaseproof paper and sprinkle with caster sugar.
When cooked, turn the sponge out upside down on to the sugared paper.
Peel off the greaseproof paper used to line the tin.
Trim the edges of the sponge and make a shallow groove along 1 short side of the cake 2.5 cm/1 inch from the edge.
Cover the sponge with greaseproof paper.
Fold the sponge over at the groove.
Using the towel to support the cake, roll it up and cover with a damp cloth until cool.
Leave the chocolate chip ice cream to soften in the refrigerator for about 30 minutes.
Unroll the sponge, remove the greaseproof paper and brush with the bourbon.
Spread the sponge with a layer of the softened ice cream and roll it up.
Place on a platter and freeze for at least 4 hours.
Just before serving, dust the cake with icing sugar.
Cut the cake into slices and serve with chocolate butter sauce.
Brush with melted butter and dust with flour.
Whisk the egg yolks with the sugar in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Sift together the cocoa powder, flour and salt, then fold into the egg yolks.
Gently fold in a third of the beaten egg whites, then fold in the rest.
Spread the mixture into the tin smoothly and bake in a pre-heated oven for 10-12 minutes or until springy to the touch.
Spread a kitchen towel on a work surface, cover it with greaseproof paper and sprinkle with caster sugar.
When cooked, turn the sponge out upside down on to the sugared paper.
Peel off the greaseproof paper used to line the tin.
Trim the edges of the sponge and make a shallow groove along 1 short side of the cake 2.5 cm/1 inch from the edge.
Cover the sponge with greaseproof paper.
Fold the sponge over at the groove.
Using the towel to support the cake, roll it up and cover with a damp cloth until cool.
Leave the chocolate chip ice cream to soften in the refrigerator for about 30 minutes.
Unroll the sponge, remove the greaseproof paper and brush with the bourbon.
Spread the sponge with a layer of the softened ice cream and roll it up.
Place on a platter and freeze for at least 4 hours.
Just before serving, dust the cake with icing sugar.
Cut the cake into slices and serve with chocolate butter sauce.
Chef
