Ice Cream Cake Roll
Yield
15 servingsPrep
40 minCook
15 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
cake flour
|
|
| ¼ | cup |
cocoa powder
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
ice cream
softened |
|
| Chocolate sauce | |||
| 2 | squares |
unsweetened chocolate
unsweetened, 1 ounce each |
|
| ¼ | cup |
butter
|
|
| ⅔ | cup |
evaporated milk
heated to 160 to 170F |
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
cake flour
|
|
| 59 | ml |
cocoa powder
|
|
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
ice cream
softened |
|
| Chocolate sauce | |||
| 2 | squares |
unsweetened chocolate
unsweetened, 1 ounce each |
|
| 59 | ml |
butter
|
|
| 158 | ml |
evaporated milk
heated to 160 to 170F |
|
| 237 | ml |
sugar
|
|
Directions
In a large mixing bowl, beat egg yolks on high for 3 minutes or until light and fluffy.
Gradually add sugar and vanilla, beating until thick and lemon-colored.
Combine flour, cocoa and baking powder; gradually add to egg yolk mixture.
Beat on low until well mixed (mixture will be thick).
In a separate bowl beat egg whites and salt until soft peaks form.
Fold a small amount of egg white mixture into batter until no streaks of white remain, then add the remaining egg whites.
Line a 15x 10 x 1 inch pan with waxed paper and grease and flour paper.
Spread batter evenly in pan.
Bake at 350℉ (180℃) for 15 minutes or until cake springs back when lightly touched.
Turn out onto a linen towl dusted with confectioners' sugar.
Peel off paper and roll up with the towel. Cool for 30 minutes.
Unroll cake; spread with ice cream to within 1 inch of edges. Roll up again (this time without the towel inside cake).
Cover with plastic wrap and freeze until serving.
FOR THE CHOCOLATE SAUCE: In the top of a double boiler over hot water, melt chocolate and butter.
Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved.
Spoon over slices of cake.
YIELD: 1½ cups sauce
