Ice Cream Cake Roll
A frozen treat for those chocolate lovers in your house. Or try the variations for other taste sensations.
Ingredients
10 serv.Step-by-step instructions
- 1
Preheat oven to 350°F.
- 2
Line a 15x10-inch jelly roll pan with waxed paper.
- 3
Grease and flour lined pan; tap out excess flour.
- 4
Combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; mix well.
- 5
In a separate bowl, using an electric mixer set on medium speed, beat yolks and 1/4 cup sugar until fluffy.
- 6
In a small bowl, and using clean beaters, beat egg whites until foamy.
- 7
Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
- 8
Fold 1/3 of the beaten egg whites into the yolk mixture.
- 9
Alternately fold in remaining whites and flour mixture.
- 10
Pour batter into prepared pan, smoothing top.
- 11
Bake until a toothpick inserted in the middle comes out lean, about 15 minutes.
- 12
Dust a clean cloth with remaining sugar.
- 13
Turn cake out onto the prepared cloth.
- 14
Remove waxed paper.
- 15
Trim the cakes edges.
- 16
Starting with the long side, tightly roll up the cake with the cloth.
- 17
Transfer cake, seam side down to a wire rack to cool.
- 18
Unroll cake and remove cloth.
- 19
Spread softened ice cream over cake to within 1/2 inch of the edges.
- 20
Re-roll cake.
- 21
Wrap cake well and freeze seam side down until firm.
- 22
Dust with powdered sugar before slicing and serving.
- 23
Variations: 1 8 oz container of whipped topping instead of ice cream.
- 24
Add fresh fruit or chocolate chips to whipped topping before adding it to the cake.
- 25
Add cooled melted chocolate and instant coffee granules to the whipped topping before adding to the cake.
- 26
Serve sliced cake in a puddle of chocolate sauce.
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