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Ice Cream Cake Roll

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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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

Reviews

Reviewer: umbayan
Rating: 
 
Reviewer: Joyce
Rating: 
Review:
Very yummy!

 

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