hi guys, i'm laura vitale and on this episodeof laura in the kitchen, i want to share with you, my recipe for what i call my jelly rollice cream bombe. now, there are so many variations you canmake, and definitely let me know if you want to see a different variation than this one,leave it in the comments down below. but, today i want to share with you, sortof my - it's a jelly roll, it has strawberry jam in there and then it's going to be withstrawberry ice cream and mango sorbet. it's phenomenal! it looks incredible, it couldn't be easier. you could definitely take a shortcut and buya jelly roll already pre-made, but today i
figured since i already have my ice creamand sorbet done, we'd make the jelly roll together! the ingredients you will need to make theactual jelly roll are very plain and simple once,s you will need all purpose flour, bakingpowder, salt, granulated sugar, some eggs that i have separated into yolks and whites,vanilla paste or you can use vanilla extract, and some milk. the oven is preheated to 375f, i also havea 15 by 10 inch baking pan here that i've lined with parchment - and you want to makesure that you spray it with non-stick spray as well because it can stick, even to parchmentpaper.
so, precaution. now i'm going to make everything in my standingmixer just because it's really easy, and the first thing i'm going to do, is i'm actuallygoing to whip the egg whites. i'm going to take my egg whites and put themin my standing mixer, make sure your standing mixer is clean. and i'm just going to whisk these until they'rereally light and frothy, and light stiff peaks, and when they're there, i'll show you whatthey look like! they look good! i don't need them to be too, too stiff.
i'm actually going to switch attachments,i"m going to now take my paddle attachment to finish the rest of the batter, but first,i just want to get the whites out because i don't need them until the end but i wantedto do them first because egg whites do not whip if your bowl is dirty, so in a case likethis, get the egg whites done first, and then make the rest of your batter. that way you don't have to dirty up anotherbowl. okay, i'm adding my egg yolks and my sugar,and now i'm going to just put on my paddle attachment. i'm going to cream those togetheruntil they're really light and pale and fluffy. it'll take a couple of minutes but you'renot doing it by hand, so let it go until it's
nice, pale and nice and fluffy looking! that looks excellent! i"m just going to addin a spoonful of my vanilla paste - by all means, you can use vanilla extract, but i'mgoing to use vanilla paste because i really want that vanilla flavor. blend that in, just for a quick second - doesn'thave to be perfect. lower this down. mix together my flour with the baking powderand the salt. going to add that in. whew!
along with my milk. and then we're going to pull this back upand then just mix it until it's all combined. and you do want this to be fairly, sort ofsmooth, but don't over mix it otherwise it can get a little bit tough. that is looking gorgeous, but we do have tofold in the egg whites, so i"m just going to do that with my spatula so that i don'tdeflate them too much. but try to get all the batter off your littlebeater here, or your paddle attachment. as much of it as you can, anyway. i love to always give everything a good stirfrom the sides and the bottom.
and now i'm going to add in my egg whites. going to do half at a time so that i don'tdeflate them and i can kind of work quickly. and you can see i'm folding it, i take myspatula, stick it right in the middle, and then you fold over. stick in the middle, fold over. that's such a gorgeous batter! i love that you can see the bubbles from theegg whites, that's just going to give you really beautiful, light cake. okay!i'm going to do my best to flatten thisas even as i can manage with my spatula. don't
panic if it's not perfect, because let's faceit, no one will know the difference. and i just always like to move around thepan because i think that just makes it easier. get it as evenly as possible. excellent! okay, this is going to go into your preheatedoven at 375f for twelve to fourteen minutes, or until it's a lovely light golden colorand cooked all the way through. since this is pretty thin it shouldn't takethat long. i'm going to put this in and as soon as itcomes out, i will show you the next step! my cake is completely cooked, it cooked forexactly fourteen minutes, and i always take
a toothpick - you can even take a dry pieceof spaghetti - stick it in the thickest part, if there's no wet batter on it, it's good! now, let it cool for about two to three minutes,no longer - maybe five. now, what i have here is a lint free kitchentowel, about the same size as the cake, and i'm going to cover this in some confectionersugar because we need to roll this up. so you want to make sure that you sprinklesome sugar, don't worry if it gets on your counter, it's totally fine. and now i'm going to - now i did take a knife- a butter knife and it just releases really easily because i did, i did grease it really,really well. and i'm just going to invert
this, just like so, if it sticks, do not panic. you see, making sure that it is really nice- oops! - and greased, really helps, and then i just try to straighten it as best as i can. and now i'll roll this around this way, soyou can see exactly what i'm doing, how about that? now just - you fold, literally, the towelin the cake. shorting.. shorting? ha, i started from one of the shorter ends and just rollthis tightly, but not too tight. just like that, and that will take the shapeof the jelly roll. now this has to cool completely, it couldtake a couple of hours, so i'm going to place
this on a cooling rack, allow it to cool completely,and then we'll move on to the next step. now, i did - i do have my ice cream in thefreezer already, i've got strawberry ice cream and i've got my mango sorbet. but i do know a great website - laurainthekitchen.com- who has both recipes for you if you want to make them from scratch, or if you wantto take a shortcut and buy them at the grocery store. the choice is entirely up to you. i'm going to let this cool completely andthen we'll move onto the next step. now, this was cooling for a couple of hours,and now i'm going to unwrap it. and don't worry if it looks wonky because that's - youknow, you want it to do that. because you
want it to go back into its same shape. and now, what i have here is some strawberrypreserves, you could use whatever preserve you'd like. i mean, it's totally up to you.and what i'm doing is i'm just spreading a nice thin layer of this. i'm not going togo all the way up, because as i roll this it will squeeze out. and as you can see there are some actual piecesof strawberries here and there so i'm going to try and get this as even as possible. kind of concentrating with leaving about aninch or so from all sides open, because, again when this gets rolled it does kind of squeezeout which is totally fine, but i don't want
to overdo it. this looks good enough, i don't want it tobe too, too thick. i'd say that looks perfect to me, could use a spatula, but clearly aspoon works really, really well. and now, i'm going to just roll this backup, this time you are not going to roll the kitchen towel in it. going to roll it just like that. perfect. and now, i'm going to put this - see it squeezesout a little tiny bit - we didn't put too, too much, so that should be good.
okay, i'm going to place this here, i'm goingto just wrap this with some plastic wrap, just a little bit because i don't want thisto get sort of hard, and i'm going to pop it into the fridge for around a half hour,or until it kind of sets and holds its shape, and then we will get ready to start buildingour bombe - ice cream bombe. my jelly roll was in the fridge for aboutan hour, now let me show you what i have here. i have a large bowl, and don't worry aboutthe dimensions and the measurements and everything because i will write everything in detailon, you know, on the recipe and it will be on laurainthekitchen.com. and i've taken a bowl and i've lined it wellwith some parchment - with some plastic wrap
- and you want to make sure that the plasticwrap is overhanging. i have a smaller bowl, which i'll show youwhat i'm going to do with it later. i have got some strawberry ice cream. i have leftit out at room temperature for about fifteen minutes i would say, you want this to be alittle soft and easy for you to work with, and then i also have an orange - some orangejuice, i just took an orange and squeezed it. okay, let's get going, using a serrated knife,i am going to cut slices of my jelly roll. now, i'm not going to cut them too, too thick,actually would it be better if i just used this? nah it wouldn't.
i'm going to just cut my slices, not too thick,not too thin, about, i would say about a half an inch thick or maybe a little bit less thanthat. now i'm just taking slices of my jelly roll,and if you need to tighten them up a bit, you can, i really do not do this in any particularorder, i don't worry about things looking perfect, because the end result is just sodelightful that it does not matter. and you just want to make sure that you cover thesides and the bottom of your bowl. you can cut them to fit, too. totally fine. just like taking a little bit of my orangejuice and just drizzling it on the cake, it keeps it a little bit more moist and sometimes- and i'm going to be very honest with you
- depending on who i'm making this for, dependingon the time of year, sometimes i do a little grand marnier, sometimes i'm doing a cherrybase, i do a little cherry brandy. doesn't matter, but today, i'm using orange juice. okay, the ice cream should be softened enoughat this point because you do need to be able to maneuver this around, and that is lookinggood. and if it peeks through the little holes,then that's fine. i just do like that, and then you kind ofpush it on the sides, just like so. try to get it as even as you can, and i'llshow you what we're going to do with that bowl in just a minute because the center isgoing to be where we put our mango sorbet.
but not just yet, otherwise everything wouldkind of blend all together. so, i'm just going to do this as even as possible,as quickly as possible because i don't want the ice cream to melt too quickly. then i take my bowl, i make sure it's a cleanbowl, and you want to make sure that it just fits perfect. and i'm going to do it just like that, sorryif i'm moving a little fast, but we're dealing with ice cream. okay, now what i'm going to do is i'm justgoing to wrap the sides like this, pop this into the freezer for about an hour or so,or until the strawberry ice cream is fully
frozen again and then we'll get going withthe last final layer! now i actually popped this into the freezerovernight - i had a hair appointment - what can i say? a girl's gotta do what a girl'sgotta do! hah! and it's also even better because that wayyou can completely forget about it and it gets nice and frozen. now, a quick tip: when you have your bowlin there, it's going to be quite frozen, so what i do is i take a kitchen towel, and isort of run it under hot water and then sit my kitchen towel in the bowl for a coupleminutes until it kind of starts to thaw the ice cream right around the bowl just a littlebit and then it comes out super easy and simple.
now, what i have here is some mango sorbet,and it's at room temperature - well not at room temperature, i left it out at room temperaturefor a bit because i want this to be really nice and smooth and pliable. now that i removed the bowl, i'm going tofill this with my mango sorbet. that looks really lovely, i'm going to savethat for myself. i'm going to cover this back up with my plasticwrap because you want to make sure it's nice and covered. i'm actually going to take this little plateand just sort of squeeze everything together. now, i'm going to pop this back into the freezerfor several hours, it needs to - the mango
sorbet needs to be completely frozen, it couldtake up to a couple of hours, and then it will be time to unveil this beauty. so once everything is frozen, and solid, it'sgood to go - now what i've done, i've just taken a small paring knife and just gone aroundthe edges, and just kind of sliced them so it's just almost one flat layer that way itholds better - it doesn't wobble as much when you try to cut it - but don't throw them away.cooks treat, you always have to have one of those, it's the best part of the job. nowyou're ready to serve it! it's very simple. now what i have here is my platter, this isjust a cake stand, a round cake stand.
i'm going to flip this around. now, we have plastic wrap, so that reallyhelps make the job a lot easier. i'm just going to take my chef's knife andi'm kind of dunking it into warm water, now i'm drying it off on a clean kitchen towel. and it'll go in really easy. and that makes for a really nice, clean - nowthis is a really big slice, because mainly i want to show you what - how beautiful thisis on the outside. i mean the outside is just gorgeous, and the inside is going to be evenprettier, so i take that. look at that!
is that not beautiful?! now, what you can do, you can also make thismultiple layer. so instead of doing two layers of ice cream like i did, you could do cherryice cream, chocolate, and just do a bunch of different layers, that would be reallyfun. but i like this combination because i thinkthe jelly roll with the strawberry jam and then the strawberry ice cream, which is socreamy and delicious, with the mango sorbet, i think it's absolute magic. i'm going to give this a try. that looks beautiful
let's give this a go, i'm going to have tohold on just a little bit because it's a really big piece. yeah, i want that right there. i want a littlebit of everything. i was going to do this, because i'm so usedto it! mmm. very cold though. that is awesome. it's got like everything you could possiblywant. really cold though!
ohh! that's really cold! it has everything you could possibly want,a beautiful sweet sponge cake, a little sweetness from the jam, the combination of the strawberryand the mango is like a match made in food heaven. and it really couldn't be easier. you can make this way ahead of time if youdo have a dinner party you want to make this for. perfect for summer. hope you have enjoyed spending time with me,go to laurainthekitchen.com to get the written
recipe. let me know if you have a specificcombination you like with your ice cream bombe, because i would love to try new combinations. i'll see you next time. bye bye!
