A Jerry James Stone Recipe
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Ingredients
- Sheet Pan Cake
- 1 stick unsalted butter, melted, plus extra for pan
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground ginger
- 1/2 teaspoon coarse salt
- 3/4 cup sugar
- 1 tablespoon unsulfured molasses
- 1 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 2 large eggs
- Ice Cream Filling
- 1 pint vanilla ice cream, softened
- 1 pint strawberry ice cream, softened
Instructions
- Preheat oven to 350 degrees F.
- Butter a 10-by-15-inch rimmed baking sheet and line it with parchment. Also butter dat parchment paper.
- In a bowl, whisk together flour, ginger, and salt. In another bowl, whisk together melted butter, sugar, molasses, lemon zest and juice, and eggs. Mix the dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
- Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.
- Let cool 5 minutes. Loosen edges with a knife; flip out on to cooling rack. Remove parchment. Let cool completely.
- Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap.
- Mix together ice cream, then spread over cake in a 1-inch-thick layer (go all the way to edges).
- Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week.
- Use a serrated knife to trim edges and cut into squares. Serve immediately or wrap in plastic and freeze for up to 1 week.
