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Berry Ice Cream Charlotte

Berry Ice Cream Charlotte
Cake slices, strawberry ice cream and ganache make this a special dessert. It takes some time to prepare but it can be stored in the freezer for up to a week before serving.—Suzette Jury, Keene, California
14 ServingsPrep: 45 min. Bake: 10 min. + freezing

Ingredients

  • 4 eggs, separated
  • 1/2 cup sugar, divided
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1 cup seedless strawberry jam
  • 18 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 6 cups strawberry ice cream, softened
  • Whipped cream and fresh strawberries

Directions

  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; grease the paper and set aside.
  • In a small bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in 1/4 cup sugar. Beat in
  • oil and vanilla. Sift the flour, baking powder and salt together;
  • gradually add to yolk mixture and mix well.
  • Beat egg whites on medium speed until soft peaks form. Gradually beat
  • in remaining sugar, 1 tablespoon at a time, on high until stiff
© Taste of Home 2013

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Berry Ice Cream Charlotte (continued)

Directions (continued)

  • peaks form. Gradually fold into batter. Spread evenly into prepared
  • pan.
  • Bake at 350° for 8-12 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
  • dusted with confectioners' sugar. Gently peel off waxed paper. Roll
  • up cake in the towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Line a 4-qt. bowl with plastic wrap. Unroll cake; spread jam evenly
  • over cake to within 1/2 in. of edges. Roll up again. Cut into
  • 1/2-in. slices; place in prepared bowl, completely covering the
  • bottom and sides. Cover and freeze until cake is firm.
  • For ganache, place chocolate in a bowl. In a small saucepan, bring
  • cream just to a boil. Pour over chocolate; whisk until smooth. Cool
  • to room temperature, stirring occasionally.
  • Spread 1 cup of ice cream into cake-lined bowl; top with 1/2 cup
  • ganache. Repeat layers four times. Top with remaining ice cream.
  • Cover and freeze until firm.
  • Just before serving, remove from the freezer and invert onto a
  • serving plate. Remove bowl and plastic wrap. Let stand for 15
  • minutes before cutting into wedges. Garnish with whipped cream and
  • strawberries. Yield: 14 servings.
Nutrition Facts: 1 slice (calculated without whipped cream and strawberries) equals 496 calories, 26 g fat (14 g saturated fat), 100 mg cholesterol, 131 mg sodium, 64 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013