1. Preheat oven to 350 degrees F. Line an 11- by 17- by 1-inch baking pan
with parchment paper (or butter and flour pan). In a small saucepan over
medium-low heat, place milk and butter and heat until butter is melted.
Remove from heat and cool until tepid.
2. In a large bowl, beat eggs and confectioners' sugar together with a wire
whisk until mixture is pale yellow and thickened to consistency of
mayonnaise.
3. Sift together flour, baking powder, and salt. Using a rubber spatula,
gently fold flour mixture into eggs.
4. Scoop 1 cup batter into a small mixing bowl and whisk together with
milk-butter mixture. Fold mixture into batter. This will enable the heavy
milk-butter mixture to be easily and completely folded into the light, airy
batter without deflating it. Pour batter into prepared pan and bake until
cake is pale golden brown and dry on top, and springs back when gently
pressed with finger (20 to 22 minutes).
5. Cool 2 to 3 minutes in pan. Loosen edges of cake from pan with a small
knife. Dust a tea towel with confectioners' sugar. Invert cake onto
sugar-dusted towel; carefully peel away parchment paper from cake roll.
Cool completely.
6. To assemble semifreddo: Cut sponge cake roll into 3 equal rectangles,
each 5-1/4 inches by 11 inches. Sprinkle cake layers with rum; dust with
some of the cocoa.
7. Place one cake layer on a serving tray. Cover with about 1 cup softened
ice cream. Top with a second layer and cover with 1 cup more ice cream;
cover with third layer and freeze.
8. Twenty minutes before serving, remove cake from freezer and let rest at
room temperature. Dust with remaining cocoa. Slice about 1 inch thick and
place each slice on a chilled dessert plate. Drizzle with Chocolate Fudge
Sauce. Serve immediately.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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