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Ingredients of Charlotte-Style Ice Cream
- It’s of One sponge cake sheet (30 × 30 cm) (store-bought is fine).
- Prepare 2 large of ○Egg.
- Prepare 60 grams of ○Sugar.
- You need 50 grams of ○Cake flour.
- You need 10 grams of ○Unsalted butter.
- You need 10 ml of ○Milk.
- It’s 2 of drops ○Vanilla oil (optional).
- It’s 2 small of cups Haagen Dazs ice cream (vanilla) or similar.
- Prepare of For assembling and decoration:.
- You need 1 of Jam (your choice of jam, such as strawberry, apricot, or marmalade).
- Prepare 100 ml of Heavy cream.
- It’s 10 grams of Sugar.
- It’s 1 of Fruit in season (I used strawberries and Kiyomi oranges for the cakes in the photo.
The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste. • Philadelphia-Style Vanilla Ice Cream from the Food Channel • Coconut Ice Cream from All-Recipes • Philadelphia-Style Chocolate Ice Cream from Dinner and Dessert • Philadelphia-Style Cherry Ice Cream from Grandparents.com. Have you ever made or eaten Philadelphia-style ice cream? Choose an area to explore near Charlotte. But model Charlotte McKinney dressed down while out in Los Angeles on Friday.
Charlotte-Style Ice Cream instructions
- Prepare 2 eggs worth of sponge cake as instructed below. (If you are using a store-bought sponge cake sheet, start from Step 8.).
- Line the baking sheet with parchment paper. Put the unsalted butter and milk in a small bowl and melt the butter..
- Preheat the oven to 170-180℃ (340-355°F)..
- 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..
- 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..
- 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..
- 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..
- 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..
- Thinly slice the fruit for decoration, and store in the refrigerator..
- 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..
- 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..
- 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..
- 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..
- 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..
- Remove the plastic wrap a little at a time, and precisely cut the sponge into 6 mm widths..
- 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..
- 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..
- 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.
- 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..
- 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..
- 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..
- 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..
- 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..
- This is how it looks when it is cut..
- 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..
- There should be some sponge cake left over. You can freeze it, and enjoy it as your desert for the following day….
- 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..
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