Shared by Gabriella Stern
Shared by Gabriella Stern
Stern’s Bakery Ice Cream Cake
Yield: One ice cream cakeTime: 45 MIN - 1 H active + Freezing Time
Stern’s Bakery Ice Cream Cake
Yield: One ice cream cakeTime: 45 MIN - 1 H active + Freezing TimeFamily Journey
Poland and LithuaniaBronx, NYYonkers, NY
Brooklyn, NY
This ice cream cake roll was a family favorite when Gabriella Stern’s dad Kenneth was growing up. His father, Jack made it at his bakery in Yonkers and would bring it home for birthdays. Spumoni was a popular option, but Neapolitan is great too.
Make sure to use ice cream in a rectangular carton.
Spread out the ice cream onto an extra sponge pan maintaining the flavor layers and freeze until ready to spread out onto the sponge cake.
Read more about Gabriella’s family and their baking legacy in “The Legacy of a 1970s Bar Mitzvah Cake.” And, try their recipes for a fresh summer peach tart and layer cake with raspberry filling.
Ingredients
For the sponge:
- 5 eggs, room temperature, yolks and whites separated
- ¼ teaspoon cream of tartar
- ¾ teaspoons vanilla
- 60 grams sugar, divided
- 30 ml whole milk
- 75 g cake flour
- 1 tsp baking powder
- 1/4 teaspoons salt
Ice Cream:
- 1.5 quarts Neapolitan or Spumoni ice cream, in a rectangular carton
For the topping:
- 1 pint heavy cream
- ½ teaspoon sugar
- Chocolate sprinkles
- One maraschino cherry
Preparation
Step 1
Prepare the ice cream filling: Carefully slice open the rectangular ice cream carton and place the entire block of ice cream onto a cutting board. Slice the ice cream into 1 inch-thick slices. Arrange onto a small parchment-lined baking sheet the same size as the swiss roll tin, and spread ice cream into one layer maintaining the Neapolitan or spumoni structure. Freeze.
Step 2
Prepare Swiss roll tin with parchment paper and baking spray and preheat the oven to 350 F.
Step 3
With a stand mixer or hand mixer on high, using the whisk attachment, beat egg whites with 25 grams sugar and the cream of tartar until egg whites achieve stiff peaks, about 6-8 minutes.
Step 4
In a large bowl, combine the remaining 35 grams of granulated sugar and the egg yolks until the mixture is pale and creamy. Gently stir in the vanilla and milk.
Step 5
Gently fold the egg whites into the large bowl with the egg yolks.
Step 6
Using a fine mesh sieve or flour sifter, sift the flour, baking powder and salt into the egg mixture. With a rubber spatula, slowly and gently fold the dry ingredients into the fluffy egg mixture. Fold just until the flour has completely incorporated into the eggs. The mixture should remain fluffy.
Step 7
Evenly spread the batter onto the prepared Swiss roll tin using a rubber spatula. Place into the oven and bake for 10-12 minutes. The cake should be fluffy and light, you do not want it to brown or dry out.
Step 8
While the sponge is baking, place a layer of parchment paper on top of a large baking sheet and sprinkle it with powdered sugar.
Step 9
When the sponge is done cooking, let it cool for no more than 2 minutes. Carefully, invert the pan onto the prepared parchment paper with sugar and using the parchment to guide you, roll the sponge and let cool completely in roll shape. Should take about 10-15 minutes to cool down before filling. Take out the ice cream pan from the freezer and leave it at room temp for 3-5 minutes.
Step 10
Carefully unroll the Swiss roll and place the prepared ice cream north-south on pan. Carefully roll the Swiss roll east to west. The roll will not create a spiral like a traditional jelly roll.
Step 11
Freeze again. Cover cake with whipped cream and decorate with chocolate sprinkles and top with a cherry before slicing and serving.
