Prep 20 mins
Cook 12 mins
This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.
- Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
- Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
- Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
- Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
- Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
This is a great cake roll I filled mine with Peppermint Stick ice cream soooo good. Will be making this for dessert for Christmas Eve. Thanks for a easy and delicious recipe
This recipe is easy to follow, the texture of the cake was just right. It is also perfect for any variation of ice cream alternatives. I used peanut butter ice cream, and a caramel drizzle. My guests loved it.