1 pint raspberry sorbet
1 1/2 pounds ripe peaches, peeled, pitted, and chopped
1/3 cup sugar
1 raspberry jellyroll cake, cut into 3/4-inch-thick slices (see note)
2 pints peach or vanilla ice cream
For the sorbet: Line 1-quart bowl with plastic wrap, letting ends of wrap overhang bowl.
Scoop sorbet into large bowl and mash with wooden spoon until softened.
Scrape sorbet into prepared 1-quart bowl and smooth top.
Wrap with plastic wrap and freeze until firm, at least 3 hours.
For the peach puree: Cook peaches and sugar in large skillet over medium heat until peaches begin to break down and liquid has evaporated, about 8 minutes.
Let cool slightly, then puree in food processor until smooth. Refrigerate until cold, about 30 minutes.
To assemble: Line 3-quart bowl with plastic wrap, letting ends of wrap overhang bowl.
Line bowl with cake slices, packing gently to ensure there are no spaces between slices.
Scoop ice cream into large bowl and mash with wooden spoon until softened.
Stir in peach puree, then scrape into cake-lined bowl.
Working quickly, unmold sorbet, discard plastic, and press into ice cream mixture until flush with level of ice cream.
Wrap with plastic and freeze until completely firm, about 6 hours (or up to 1 week).
Unmold and discard plastic. Let sit at room temperature for 5 minutes before slicing and serving.
Use the Easy Jellyroll Cake recipe below or use your favorite recipe.
If using a store-bough cake, buy one that is at least 10 inches long.
Easy Jellyroll Cake
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon table salt
5 large eggs, at room temperature
¾ cup sugar
½ teaspoon vanilla extract
1 ¼ cups fruit jam
Confectioners’ sugar for dusting
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Lightly coat a 15 by 10-inch jelly roll pan with vegetable oil spray, then line with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Whip the eggs in a large bowl with an electric mixer on low speed until foamy, 1 to 3 minutes. Increase the mixer speed to medium and slowly add the sugar in a steady stream. Increase the speed to high and continue to beat until the eggs are very thick and a pale yellow color, 5 to 10 minutes. Beat in the vanilla.
Sift the flour mixture over the beaten eggs and fold in using a large rubber spatula until no traces of flour remain.
Following the photos, pour the batter into the prepared cake pan and spread out to an even thickness. Bake until the cake feels firm and springs back when touched, 10 to 15 minutes, rotating the pan halfway through baking.
Before cooling, run a knife around the edge of the cake to loosen, then flip the cake out onto a large sheet of parchment paper (slightly longer than the cake). Gently peel off the parchment paper attached to the bottom of the cake and roll the cake and parchment up into a log and let cool for 15 minutes.
Gently unroll the cake and spread on the jam, leaving a 1-inch border at the edges. Re-roll the cake gently but snugly around the jam, leaving the parchment behind as you go. Trim the ends, then transfer the cake to a platter. Let the cake cool completely, then dust with confectioners’ sugar before slicing and serving.
To Make Ahead
The rolled cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day.