Diana's Desserts - www.dianasdesserts.com
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Ice Cream Cake Roll
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 1) |
| Servings: 12 |
| Comments: Here's a delicious dessert to serve during the warm summer months when ice cream is so refreshing. If desired, substitute any flavor ice cream for the vanilla ice cream in this recipe. |
Ingredients:  4 eggs, separated 3/4 cup granulated sugar, divided 1/2 cup cake flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup strawberry or raspberry jam 2 cups vanilla ice cream, softened Garnish: Confectioners' sugar Serve with (optional): Hot fudge topping and whipped topping |
| Instructions: In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon-colored, about 5 minutes. Combine the flour, cocoa, baking powder and salt; add to yolk mixture and mix well. Fold in egg white mixture. Line a greased 15 x 10 x 1-inch jelly roll pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 degrees F/190 degrees C for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack. Unroll cake; spread jam to within 1/2 inch of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar. If desired serve with hot fudge topping and whipped topping. Makes 12 servings. |
| Date: July 20, 2007 |
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