Simple Charlotter Russe
|Jelly roll||1 Cup (16 tbs) (1 Recipe)|
|Plain gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Whipping cream||1 Cup (16 tbs)|
Bake sponge cake in a 7 x 11 inch pan.
Cut the cooled cake into 1/2-inch slices and line bottom and sides of an 8 1/2-inch spring form pan.
Soften gelatin in cold water for 5 minutes.
Scald milk in the top of a double boiler, add sugar, salt and softened gelatin and stir until sugar and gelatin dissolves.
Stir a small amount of the hot mixture into the beaten egg yolks.
Return to double boiler and cook, stirring constantly until mixture coats a spoon, about 2 minutes .
Remove from heat and cool.
Add vanilla, then fold in the stiffly beaten egg whites and the stiffly whipped cream.
Turn this mixture into the cake lined mold, cover and set in the refrigerator 5 to 6 hours or overnight until mixture is congealed.
Serve with additional sweetened whipped cream and a garnish of maraschino cherries if desired.